Cooking Instructions
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Step 1
Chop the
Onion (1)
.
Step 2
Cut the
Vine-Ripened Tomatoes (3)
.
Step 3
Using a non-stick skillet, heat half the
Olive Oil (30 mL)
. Add
Garlic (1 1/2 cloves)
and onion. Sauté until the onion softens, then remove from heat.
Step 4
Place sautéed onion and garlic in a bowl and add the tomato, juice from
Lemon (1)
,
Capers (8 g)
,
Fresh Parsley (as needed)
,
Fresh Basil (as needed)
, and
Dried Oregano (as needed)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
. Set aside.
Step 5
Halve each
Chicken Breasts (4 pieces)
horizontally, cutting them parallel to the counter.
Step 6
Cover the chicken with saran wrap and lightly pound each cutlet with a meat mallet until about 1/4 inch thick. In a pinch, you could also use a skillet or rolling pin. Season to taste with salt and pepper.
Step 7
Saute chicken on medium heat. When cooked through, remove chicken from heat, set aside on a plate, and cover loosely with foil.
Step 8
Add the tomato mixture back to the skillet. Bring to a boil, then reduce heat and simmer for 2 minutes.
Step 9
Add the
Fresh Spinach (255 g)
and cook until it begins to wilt, about 2 minutes.
Step 10
To serve, plate chicken, top with the tomato/spinach medley, and garnish with a wedge of lemon.
