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.

Everyday Food, January/February 2009


Recipe Summary

30 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • 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.


Reviews (3)

25 Ratings
  • 5 star values: 5
  • 4 star values: 10
  • 3 star values: 5
  • 2 star values: 5
  • 1 star values: 0
Rating: Unrated
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.
Rating: Unrated
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.
Rating: Unrated
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.