SAUTEED CHICKEN WITH SPINACH AND TOMATOES RECIPES

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SAUTEED CHICKEN WITH TOMATO RELISH AND SPINACH RECIPE ...



Sauteed Chicken with Tomato Relish and Spinach Recipe ... image

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.

Provided by Martha Stewart

Categories     Chicken Breast Recipes

Total Time 30 minutes

Prep Time 30 minutes

Number Of Ingredients 8

1 can (14.5 ounces) diced tomatoes in juice, drained
1/2 cup chopped fresh parsley
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoon jarred capers, drained
Coarse salt and ground pepper
4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
2 packages (10 ounces each) frozen leaf spinach, thawed and squeezed dry

Steps:

  • 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.

Nutrition Facts : Calories 343 g, FatContent 10 g, FiberContent 4 g, ProteinContent 53 g

EASY CHICKEN WITH TOMATOES AND SPINACH RECIPE ...



Easy Chicken with Tomatoes and Spinach Recipe ... image

Looking for lighter fare? Try this 35-minute skillet dish featuring simply seasoned chicken breasts and vitamin-packed spinach.

Provided by Betty Crocker Kitchens

Total Time 35 minutes

Prep Time 35 minutes

Yield 4

Number Of Ingredients 9

1 tablespoon olive or vegetable oil
4 boneless skinless chicken breasts (about 1 1/4 lb)
1 clove garlic, finely chopped
1/2 teaspoon dried oregano leaves
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
1/4 cup dry white wine or water
2 medium plum (Roma) tomatoes, sliced (about 1 cup)
1 bag (6 oz) fresh baby spinach leaves (about 3 1/2 cups)

Steps:

  • In 12-inch nonstick skillet, heat oil over medium heat. Sprinkle chicken with garlic, oregano, seasoned salt and pepper. Add chicken to skillet; cook 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
  • Stir wine into skillet. Top chicken with tomato slices. Cover; cook 2 to 3 minutes or until tomatoes are thoroughly heated.
  • Add spinach. Cover; cook 2 to 3 minutes longer or until spinach is wilted.

Nutrition Facts : Calories 230 , CarbohydrateContent 3 g, CholesterolContent 90 mg, FatContent 0 , FiberContent 1 g, ProteinContent 33 g, SaturatedFatContent 2 g, ServingSize 1 Serving, SodiumContent 270 mg, SugarContent 0 g, TransFatContent 0 g

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