Sicilian Olive Chicken

3.8 (79)
Sicilian Olive Chicken

This saucy one-skillet chicken dish is full of tomatoes, spinach, olives and capers. Try Kalamata olives in place of the green Sicilians or a combination of both. Serve over whole-wheat egg noodles with a mixed green salad on the side.

Yield: 4 servings
Active Time: 20
Total Time: 20

Ingredients

  • 1 14-ounce can petite diced tomatoes with garlic and olive oil or other Italian-style seasoning
  • 1 1/2 cups frozen chopped spinach, thawed
  • 1/3 cup halved Sicilian or other green olives
  • 1 tablespoon capers, rinsed
  • 1/4 teaspoon crushed red pepper, or to taste
  • 4 4-ounce chicken cutlets (see Tip)
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon extra-virgin olive oil

Preparation

  1. Combine tomatoes, spinach, olives, capers and crushed red pepper in a bowl. Sprinkle both sides of chicken with pepper.
  2. Heat oil in a large skillet over medium-high heat. Cook the chicken until browned on one side, 2 to 4 minutes. Turn it over; top with the tomato mixture. Reduce heat to medium, cover and cook until cooked through, 3 to 5 minutes.

Tips & Notes

  • Tip: If you can’t find chicken cutlets for this recipe, you can make your own. Purchase four 5-ounce chicken breasts. Remove the tenders and trim the fat. Place the chicken between pieces of plastic wrap. Pound with a rolling pin, meat mallet or heavy skillet until flattened to about 1/2 inch thick.

Nutrition

Nutrition Per Serving

calories 210
fat 8 g (2 g sat, 5 g mono)
cholesterol 63 mg
carbohydrates 8 g
protein 26 g
fiber 3 g
sodium 527 mg
potassium 401 mg

Nutrition Bonus Vitamin A (151% daily value), Vitamin C (32% dv), Folate (22% dv), Magnesium (17% dv).

Carbohydrate Serving 1/2

Exchanges 1 1/2 vegetable,3 lean meat, 1 fat

From EatingWell September/October 2011