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Chicken in Tomato-Caper Sauce

This is what I call an easy crowd-pleaser. I like to serve this entree with pasta and a nice salad. If you don’t have capers, try using diced green olives instead. —Shemaine Rohrbach, Allentown, Pennsylvania
  • Total Time
    Prep: 20 min. Cook: 15 min.
  • Makes
    4 servings

Ingredients

  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil, divided
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
  • 1 package (6 ounces) fresh baby spinach
  • 2 tablespoons drained capers
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Directions

  • Pound chicken breasts with a meat mallet to 1/4-in. thickness; sprinkle with pepper. In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Brown chicken on both sides; remove from pan.
  • In same skillet, heat remaining oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, spinach, capers, basil and cayenne. Return chicken to pan. Cook, covered, 8-10 minutes or until chicken is no longer pink.
  • Sprinkle with cheeses. Remove from heat; let stand, covered, until cheese is melted.
Nutrition Facts
1 serving: 392 calories, 16g fat (5g saturated fat), 111mg cholesterol, 545mg sodium, 17g carbohydrate (10g sugars, 5g fiber), 45g protein. Diabetic Exchanges: 6 lean meat, 1-1/2 fat, 1 starch.
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