Cooking Instructions
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Step 1
Chop the Onion (1).
Step 2
Cut the Vine-Ripened Tomato (3).
Step 3
Using a non-stick skillet, heat half the Olive Oil (2 tablespoon). Add Garlic (1 1/2 clove) 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, Lemon Juice (2 tablespoon), Capers (1 tablespoon), Fresh Parsley (1 teaspoon), Fresh Basil (1 teaspoon), and Dried Oregano (1/2 teaspoon), Salt (to taste), and Ground Black Pepper (to taste). Set aside.
Step 5
Halve each Chicken Breast (4 piece) 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 (9 ounce) 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.
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