Chicken Cutlets with Tomatoes

Ingredients

• 1 14-ounce can petite diced tomatoes with garlic and olive oil or other Italian-style seasoning
• 1 ½ cups frozen chopped spinach, thawed
• ⅓ cup Castelvetrano olives or other green olives
• 1 tablespoon capers, rinsed
• ¼ teaspoon crushed red pepper, or to taste
• 4 4-ounce chicken cutlets (see Tip)
• ¼ teaspoon freshly ground pepper
• 1 tablespoon extra-virgin olive oil

Directions

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.