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.
Cooking tips
- Read through all instructions before starting
- Prep all ingredients before cooking
- Adjust seasonings to taste
- Let rest for best results
Storage
- Store leftovers in the refrigerator
- Best consumed within 2–3 days
- Can be frozen for up to 3 months
- Reheat gently before serving