Recipe by EatingWell.com
"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."
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1 (14 ounce) can
petite diced tomatoes with garlic and olive oil or other Italian-style seasonings
1 1/2 cups
frozen chopped spinach, thawed
halved Sicilian or other green olives
crushed red pepper, or to taste
4 (4 ounce)
chicken cutlets (see Tip)
freshly ground pepper
extra-virgin olive oil
I added garlic, and I chopped the green olives and used whole kalamata olives. I also added some chopped fresh basil. I seasoned my chicken with pepper, garlic salt, and smoked paprika. And once the sauce was simmering I added a dash of balsamic vinegar. And finished with fresh Parmesan. My husbands reaction "this isn't just good... It's literally one of the best things I've ever had. I would be ok with with for breakfast, lunch, and dinner... For the rest of my life." He's kind of a foodie so I guess this was a hit. It was so easy. I guess this will be added to out week night menus.
Really glad I found this recipe. My family loved it. I used a big bunch of fresh spinach and I served it using a slotted spoon because it was pretty liquidy. I will make this again! Thanks for posting!
Used a diced zucchini instead of spinach,added anchovies . Did not have capers so added a few extra olives.
* Percent Daily Values are based on a 2,000 calorie diet.
Sicilian Olive Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 61
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