PREP TIME: 30 minutes. TOTAL TIME: 30 minutes.
When tomatoes and spinach aren’t in season, canned and frozen varieties are great alternatives — they’re packed fresh, are less expensive and can be easily kept on hand.
1 can (14.5 ounces) diced tomatoes in juice, drained
1/2 cup chopped fresh parsley
2 tablespoons olive oil, divided
2 tablespoons fresh lemon juice
1 tablespoon jarred capers, drained
Coarse salt and ground pepper
4 boneless, skinless chicken breast halves (6 ounces to 8 ounces each)
2 packages (10 ounces each) frozen leaf spinach, thawed and squeezed dry
1. In a bowl, stir together tomatoes, parsley, 1 tablespoon oil, lemon juice and capers. Season tomato relish with salt and pepper.
2. Working with one piece at a time, lay chicken flat; holding a sharp knife parallel to work surface, split in half horizontally. Cover with plastic wrap; lightly pound each cutlet with a meat mallet or bottom of a heavy skillet until 1/4 inch thick.
3. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook cutlets, in batches, until browned and opaque throughout, about 1 minute to 3 minutes per side. Transfer to a plate and cover loosely with foil.
4. To skillet, add spinach; season with salt and pepper. Cook, stirring, until heated through, about 2 minutes to 3 minutes. Top chicken with tomato relish and serve with spinach.
Per serving: 343 calories; 10.4 grams fat (1.7 grams saturated fat); 52.5 grams protein; 11.5 grams carbohydrates; 4.7 grams fiber