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Sauteed Chicken with Tomato Relish and Spinach


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.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, January/February 2009


  • 1 can (14.5 ounces) diced tomatoes in juice, drained
  • 1/2 cup chopped fresh parsley
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon jarred capers, drained
  • Coarse salt and ground pepper
  • 4 boneless, skinless chicken breast halves, (6 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. Cook cutlets, in batches, until browned and opaque throughout, 1 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, 2 to 3 minutes. Top chicken with tomato relish, and serve with spinach.

Cook's Notes

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

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