Sicilian Olive Chicken

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Sicilian Olive Chicken

Serves 4

 

1 (14 ounce) can diced tomatoes

1 1/2 cups frozen chopped spinach, thawed

2 garlic cloves, minced

1/3 cup halved green olives

1/3 cup halved kalamata olives

1/3 cup sundried tomatoes, sliced

1 tablespoon capers, rinsed

1/4 teaspoon crushed red pepper, or to taste

4 boneless, skinless chicken breasts

Pepper, garlic salt and paprika to taste

1 tablespoon olive oil

 

Combine tomatoes, spinach, garlic, olives, sundried tomatoes, capers and crushed red pepper in a bowl

Sprinkle both sides of chicken with pepper, garlic salt and paprika

Heat oil in a large skillet over medium-high heat

Cook the chicken until browned on one side, 2 to 4 minutes

Turn it over; top with the tomato mixture

Reduce heat to medium, cover and cook until cooked through, 3 to 5 minutes

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