Vine-Ripened Tomatoes (3)
Using a non-stick skillet, heat half the
Olive Oil (2 Tbsp)
Garlic (1 1/2 cloves)
and onion. Sauté until the onion softens, then remove from heat.
Place sautéed onion and garlic in a bowl and add the tomato,
Lemon Juice (2 Tbsp)
Capers (1 Tbsp)
Fresh Parsley (1 tsp)
Fresh Basil (1 tsp)
Dried Oregano (1/2 tsp)
Salt (to taste)
Ground Black Pepper (to taste)
. Set aside.
Tyson® Chicken Breasts (4 pieces)
horizontally, cutting them parallel to the counter.
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.
Saute chicken on medium heat. When cooked through, remove chicken from heat, set aside on a plate, and cover loosely with foil.
Add the tomato mixture back to the skillet. Bring to a boil, then reduce heat and simmer for 2 minutes.
Fresh Spinach (8 1/2 cups)
and cook until it begins to wilt, about 2 minutes.
To serve, plate chicken, top with the tomato/spinach medley, and garnish with a wedge of lemon.