Braise chicken breasts in a flavorful sauce of garlic, olives, and tomatoes and then wilt spinach in the sauce while the chicken and serve.
Ingredients:
• 1 pound boneless, skinless chicken breasts
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1/4 teaspoon salt
• 1/4 tsp black pepper
• Cooking spray
• 1 tablespoon olive oil
• 1/8 - 1/4 tsp red pepper flake
• 3 cloves garlic, sliced thin
• 20 kalamata olives, pitted and chopped
• 1 TBSP capers, drained
• 1 14 1/2 oz can petite diced tomatoes
• 2 cups baby spinach leaves
• 5 basil leaves, chiffonade
Method:
Mix the garlic powder, Italian seasoning, salt and pepper in a small bowl. Sprinkle it over the chicken breasts on both sides. Spray a non-stick skillet with cooking spray and heat over medium high heat for about one minute. Add the chicken breasts and brown on both sides, about 2-3 minutes per side. Remove the chicken and set aside. To the same pan, add the olive oil and garlic. Allow the garlic to cook until light brown over medium heat, about 2-3 minutes. Add the red pepper flake, olives, capers, and tomatoes along with a pinch of salt and pepper to taste. Add the chicken breast back into the sauce and allow to simmer for about 15 - 20 minutes. When the chicken is done, transfer the pieces to a serving platter. Add the spinach leaves to the sauce and allow them to wilt, about 1 minute. Pour the sauce over the chicken and serve!
Notes:
Number of servings: 4
