Servings 2 servings |
Ingredients
- 2 boneless skinless chicken breasts , 6-ounce
- salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 2 Roma tomatoes chopped
- 1 teaspoon minced garlic
- 1 tablespoon capers drained
- 2 tablespoons sliced black or Kalamata olives
- 1/2 can artichoke heart quarters drained, 14-ounce
- 1/3 cup white wine or white cooking wine
- 2 cups baby spinach
- grated Parmesan cheese optional
Ingredients
|
Instructions
- Between two sheets of plastic wrap or wax paper, pound each chicken breast until about 1/4-inch thick. Season to taste.
- In large nonstick skillet coated with nonstick cooking spray, cook chicken breasts on both sides until done, about 5-7 minutes. Remove from skillet to plate..
- In same nonstick skillet, heat olive oil and cook onion until tender, about 5 minutes. Add tomatoes, garlic, capers, olives, and artichokes and cook until tomatoes are soft, about 5 minutes. Next, add wine, stirring, and cook until bubbling. Add spinach, cooking until wilted. Return chicken to skillet and sprinkle with Parmesan cheese, if desired. Toss with pasta of your choice.
Nutritional Info
Per Serving: Calories 406 Calories from fat 37% Fat 17g Saturated Fat 3g Cholesterol 99mg Sodium 533mg Carbohydrate 15g Dietary Fiber 4g Sugars 4g Protein 43g Dietary Exchanges: 3 vegetable, 5 lean meat, 1/2 fats
Leave a Reply