Sauteed Chicken with Tomato Relish and Spinach
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 can (14.5 oz) diced tomato in juice (no salt added), drained1/2 cup chopped fresh parsley2 tbsp. Olive Oil2 tbsp. Lemon Juice4 Boneless, Skinless,Chicken Breast Halves (6 to 8 oz each)2 packages (10 oz each) Frozen SpinachSalt and Pepper to taste
In a bowl, stir together tomatoes, parley, 1 tbsp. oil, and lemon juice. Season the tomato relish with salt and pepper.
Working with one piece at a time, split chicken horizontally. Cover with plastic wrap and lightly pound each cutlet with a meet mallet until 1/4 inch thick.
In a large nonstick skillet, heat 1 tbsp oil over medium-high heat. Cook cutlets, in batches, until brown and opaque throughout. This should take about 1 to 3 minutes per side. Transfer to a plate and cover loosely with foil.
To skillet, add spinach and season with salt and pepper. Cook, stirring until heated through, 2 to 3 minutes.
Top chicken with tomato relish and serve with spinach. Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user RAEGUNN.
Working with one piece at a time, split chicken horizontally. Cover with plastic wrap and lightly pound each cutlet with a meet mallet until 1/4 inch thick.
In a large nonstick skillet, heat 1 tbsp oil over medium-high heat. Cook cutlets, in batches, until brown and opaque throughout. This should take about 1 to 3 minutes per side. Transfer to a plate and cover loosely with foil.
To skillet, add spinach and season with salt and pepper. Cook, stirring until heated through, 2 to 3 minutes.
Top chicken with tomato relish and serve with spinach. Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user RAEGUNN.
Nutritional Info Amount Per Serving
- Calories: 356.9
- Total Fat: 9.9 g
- Cholesterol: 131.5 mg
- Sodium: 249.0 mg
- Total Carbs: 10.0 g
- Dietary Fiber: 4.6 g
- Protein: 56.6 g
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