Pair with Villa Pozzi Pinot Grigio or Merlot
1 14-ounce can diced tomatoes with garlic and olive oil
1 1/2 cups chopped fresh or frozen spinach (thawed if frozen)
1/3 cup halved Sicilian or other green olives
1 tablespoon capers, rinsed
1/4 teaspoon crushed red pepper
4 4-ounce chicken cutlets
1/4 teaspoon freshly ground pepper
1 tablespoon extra-virgin olive oil
Combine tomatoes, spinach, olives, capers and crushed red pepper in a bowl. Sprinkle both sides of chicken with pepper.
Heat oil in a large skillet over medium-high heat. Cook the chicken until browned on one side, 2 to 4 minutes. Turn chicken over and top with the tomato mixture. Reduce heat to medium. Cover and cook 3 to 5 minutes until cooked through.
Makes 4 servings