All done in one pan so no need to turn the oven on!

1 CAN (14oz) PETITE DICED SEASONED TOMATOES 
1 ½ CUPS FROZEN SPINACH – thawed, chopped, drained
¼ CUP SICILIAN GREEN OLIVES – sliced
1 TBS CAPERS – or to taste
SALT – to season, lightly 
FRESHLY GROUND BLACK PEPPER – to season to taste
GARLIC POWDER – to taste
RED PEPPER – to taste
4 CHICKEN CUTLETS (4 oz each) – pounded
2 TBS EXTRA VIRGIN OLIVE OIL – or more as needed

Add tomatoes, drained spinach, olives, capers, garlic powder and crushed red pepper in a bowl and mix together. Add red pepper, salt and freshly ground black pepper, to taste.

Pound chicken cutlets if thick. Lightly season with salt, pepper and a coating of flour. You can also dip in crumbs, if you prefer.

Heat oil in a large pan over medium heat. Cook chicken just until lightly browned on each side. Spread the tomato, spinach mixture over all. Cover and cook only until everything is heated thru, maybe about 5 or 6 minutes.

NOTE: This is a great dish to serve with plain or buttered rice or spaetzle as it is already highly seasoned.

BUON MANGIATA!