SHOW ALL IMAGES
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.
Rate & Review
TagsVIEW MORE TAGS VIEW LESS TAGS
Southern Corn Cakes
Creme Brulee French Toast
Butternut Squash Soup
Banana Leaf Wrapped Fish
Roasted Garlic and Mushroom Brie en Croute
Raspberry Swirl Banana Bread
Fried Green Tomato Caprese
Baked Sweet Potato Tater Tots