Chicken in Tomato-Caper Sauce |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is what I call an easy crowd pleaser. I like to serve this entree with pasta and a nice salad. If you donât have capers, try using diced green olives instead. Ingredients:
4 boneless skinless chicken breast halves (6 ounces each) |
1/4 teaspoon pepper |
2 tablespoons olive oil, divided |
1 medium onion, chopped |
3 garlic cloves, minced |
2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained |
1 package (6 ounces) fresh baby spinach |
2 tablespoons drained capers |
2 tablespoons minced fresh basil or 2 teaspoons dried basil |
1/4 teaspoon cayenne pepper |
1/2 cup shredded part-skim mozzarella cheese |
1/2 cup grated parmesan cheese |
Directions:
1. Pound chicken breasts with a meat mallet to 1/4-in. thickness; sprinkle with pepper. In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Brown chicken on both sides; remove from pan.
2. In same skillet, heat remaining oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, spinach, capers, basil and cayenne. Return chicken to pan. Cook, covered, 8-10 minutes or until chicken is no longer pink.
3. Sprinkle with cheeses. Remove from heat; let stand, covered, until cheese is melted. Yield: 4 servings.
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