Monday, January 5, 2009

Sauteed Chicken with tomato relish and spinach

This is another excellent recipe from Martha Stewart's Everyday Food. It was simple to prepare and very delicious. It is a great way to get more veggies into the family meal. I served this with some rice made with some chicken broth and seasoned with some parsley, garlic powder and butter. Yum! Easy and Delicious.



Sauteed Chicken with tomato relish and spinach From Martha Stewart's Everyday Food Jan/Feb 2009



1 can (14/5 0z) diced tomatoes in juice, drained

1/2 cup chopped fresh parsley (or a couple T dried)

2 T olive oil

2 T fresh lemon juice

1 T jarred capers, drained

coarse salt and pepper

4 boneless, skinless chicken breast halves

2 pkg (10 oz each) frozen leaf spinach, thawed and squeezed dry



In a bowl, stir together tomatoes, parsley, 1 T olive oil, lemon juice, and capers. Season tomato relish with salt and pepper.



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" thick.



In a large nonstick skillet, heat 1 T oil over medium-high. Cook cutlets, in batches, until browned and opaque throughout, 1 to 3 minutes per side. Transfer to a plate, and cover loosely with foil.



To skillet, add spinach; season with salt and pepper. Cook, stirring, until heated through, 2 to 3 minutes. Top chicken with tomato relish, and serve with spinach.

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