Ingredients Meat & Poultry Chicken Chicken Breast Recipes Sauteed Chicken with Tomato Relish and Spinach 3.6 (25) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 28, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 30 mins Servings: 4 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. Ingredients 1 can (14.5 ounces) diced tomatoes in juice, drained ½ 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 Directions In a bowl, stir together tomatoes, parsley, 1 tablespoon 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 inch thick. 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. 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. Rate it Print