Sicilian Chicken and Olives

Ingredients

1 ½ cups fresh spinach
1 7 ounce jar spicy Mediterranean olives
1 14.5 ounce can petite diced tomatoes with garlic, basil and oregano
1 tablespoon capers rinsed
4 4 ounce chicken cutlets (can use boneless skinless breasts, cut in half and pounded thin)
¼ teaspoon crushed red pepper
¼ teaspoon freshly ground pepper
1 tablespoon extra-virgin olive oil

Instructions

Slice olives and remove stem from spinach. Mix tomatoes, spinach, olives, capers and crushed red pepper in a bowl and set aside. Place chicken cutlets in pan and sprinkle with pepper. Brown cutlets with olive oil in sauté pan over medium high heat. Brown one side (about 4 minutes) then turn over, sprinkle with pepper and cook for 2 minutes. Then add tomato mixture and reduce heat to medium. Cover and cook for 5 minutes. Remove and serve.

Serves 4 to 6.