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Sauteed Chicken with Tomato Relish and Spinach

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When tomatoes and spinach aren't in season, canned and frozen varieties are sound choices -- they're packed fresh, are less expensive, and can be kept on hand.

Source: Everyday Food, January/February 2009
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Skip costly cutlets. Make them by pounding whole boneless breasts covered with a layer of plastic wrap.

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Reviews

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  • MASAbond
    2 FEB, 2009
    This was surprisingly flavorful for how few ingredients are in it (and how healthy it is!). I would definitely make it again, but to save time just make the relish, throw the chicken on the George Foreman grill without pounding it first, and steam the spinach in the microwave.
    Reply
  • smarrja
    19 JAN, 2009
    I substituted steamed broccoli for spinach. Much better. Also used vine ripened tomatoes instead of canned and put the relish in the pan at the end to warm it. It was absolutely great. I didn't want a cold relish on my chicken.
    Reply
  • roundhouse27
    13 JAN, 2009
    The chicken and relish were great. The spinach came out both dry and bland; I probably squeezed it too thoroughly. Still I think it needed lemon or cider vinegar.
    Reply

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