Chicken Cutlets with a Buttery Puttanesca Sauce

Chicken Cutlets with a Buttery Puttanesca Sauce

adapted from Food Network

A dish of Chicken Cutlets in Buttery Puttanesca features tender, pan-seared chicken smothered in a rich and punchy Mediterranean sauce. While traditional puttanesca is a rustic Italian staple, the addition of butter and white wine elevates it into a velvety, restaurant-style entree.

A less expensive way to make chicken cutlets is to butterfly a chicken breast and pound it out to a desired thickness.

Makes 2 servings

2 Tbsp.vegetable oil
1/2 cup rice flour
1/4 tsp. Kosher salt, plus extra for seasoning
1/8 tsp. freshly ground black pepper, plus extra for seasoning
2 (4-ounce) chicken cutlets, pounded 1/4-inch thick

1 Tbsp. olive oil
2 Roma tomatoes, diced
2 Tbsp. kalamata olives, chopped
1 Tbsp. capers, drained and rinsed
1/4 cup dry white wine
Zest of 1/4 large lemon or 1/4 tsp. dried lemon peel, rehydrated with a small amount of water
1 Tbsp. butter, at room temperature
2 Tbsp. fresh parsley, chopped
1/2 cup pearled couscous, cooked according to package directions

1. In a medium bowl, mix together the flour, salt, and pepper; Dredge in the flour mixture and shake off any excess flour
2. In a skillet, heat the oil then cook the chicken until golden and cooked through, 3 to 5 minutes each side. Remove to a grate over paper towels and tent with foil to keep warm.
3. In the same pan, heat the olive oil.
4. Add the tomatoes, olives, capers, wine, and lemon zest. 
5. Scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. 
6. Cook until the tomatoes start to soften, about 4 minutes. 
7. Stir in the butter and parsley and cook until the butter melts.
8. Season to taste with salt and pepper.
9. To serve divide the couscous between plates, with the chicken and sauce on top.

Enjoy!

Panko Crusted Baked Fish

Panko Crusted Baked Fish

adapted from Food Network Magazine October 2019

This crispy baked fish features a light and airy panko topping seasoned with fresh parsley and lemon zest. A thin coating of mayonnaise—mixed with briny capers and lemon juice—ensures the fish stays incredibly moist while providing a tangy flavor profile that perfectly complements the golden crust.

This can me made with any lean mild white fish such as flounder, cod, catfish,rockfish or swai.

Makes 2 servings

2 Tbsp. mayonnaise

1/4 tsp. lemon zest

1 1/2 tsp. lemon juice

1 Tbsp. capers, chopped

Kosher salt & Freshly ground black pepper

1/2 cup panko breadcrumbs

2 Tbsp. parsley, chopped

2 tilapia fillets (4-6 oz. each)

1. Preheat the oven to 450F
2. Set a rack on baking sheet and coat it with cooking spray. 
3. Mix mayonnaise, lemon zest, lemon juice and salt & freshly ground pepper to taste in a shallow bowl. Set half of the mayo mixture in a separate bowl and set aside to be used as a sauce.
4. Mix the panko, parsley, salt & freshly ground pepper to taste in dish. 
5. Pat dry tilapia fillets; Spread the mayonnaise mixture from only one of the bowls on the fish, then press into the panko mixture. 
6. Place the fish crumb-side up on the rack; mist with cooking spray. 
7. Bake in preheated oven until crisp about 15 minutes.
8. Serve fish with the sauce.

Enjoy!

Chicken Piccata Pasta

Chicken Piccata Pasta

adapted from Food & Wine

The Piccata Sauce is a harmonious blend of rich butter, crisp white wine, and aromatic garlic, balanced by a bright splash of fresh lemon juice. Savory capers add a briny pop, while a pinch of crushed red pepper provides a subtle, warming heat. The dish is finished with a generous dusting of nutty Parmesan cheese and fresh, chopped parsley for a vibrant, elegant finish.

Makes 2 servings

4 oz. uncooked cavatappi pasta
1/2 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
1/2 tsp.kosher salt
1/4 tsp. freshly ground black pepper
1 1/2 Tbsp. olive oil
3 large garlic cloves, thinly sliced
1/8 tsp. crushed red pepper
1/4 cup dry white wine
2 Tbsp. drained capers, rinsed
2 Tbsp. butter, cubed
2 Tbsp.. fresh lemon juice, plus lemon wedges for serving
1 oz. Parmesan cheese, grated (about 1/4 cup)
2 Tbsp. fresh parsley, chopped

1. Bring a large pot of salted water to a boil. 
2. Add pasta, and cook according to package directions for al dente.
3. Drain, reserving 1/2 cup pasta cooking liquid;  set aside.
4. Sprinkle chicken with salt and pepper. 
5. Heat oil in a large skillet over medium-high; When hot, add chicken, and cook, undisturbed, until browned on 1 side, about 4 minutes. 
6. Flip the chicken pieces and cook until evenly browned, about 3 minutes; Remove from the pan and set aside.
7. Add garlic and crushed red pepper to skillet, and cook until fragrant and starting to brown, about 1 minute. 
8. Add wine and capers. Bring to a boil, and reduce by half, about 1 minute. 
9. Add reserved pasta, chicken,  2 Tbsp. reserved pasta cooking liquid, butter, and lemon juice; Cook over medium, stirring occasionally, until sauce clings to pasta, about 3 minutes. (Add additional cooking liquid as needed.) 
10. Remove from heat, and stir in Parmesan and parsley. 
11. Serve with lemon wedges.

Enjoy!

Tiny Pasta and Rainbow Chard Salad

Tiny Pasta and Rainbow Chard Salad

adapted from Bon Appetit

 No rainbow chard, substitute Swiss chard, kale, spinach, beet greens, or collard greens.

Makes 2 servings                                                              16 WW pts. / serving

4 oz. ditalini or other small pasta
1/2 tsp. Kosher salt
1/2 bunch Rainbow chard
1/3 cup olive oil, divided
1/4 cup coarsely chopped raw pistachios
1 Tbsp. thinly sliced sage
1 garlic cloves, finely grated
2 Tbsp. + 2 tsp. sherry vinegar
1 Tbsp. coarsely chopped capers
1/4 tsp. red pepper flakes
Kosher salt & freshly ground pepper
1 1/2 oz. reduced fat feta, crumbled

1. Bring a pot of water to boiling; Add the pasta and cook until al dente, about 7 minutes.
2. Drain, reserving some of the pasta water
3. Meanwhile, remove ribs and stems from chard; Slice very thinly and set aside.
4. Coarsely chop chard leaves; set aside. 
5. Heat the  4 tsp. olive oil in a skillet over medium-high heat.
6. Cook chard ribs and stems, stirring occasionally, until lightly crisped, about 4 minutes. 
7. Add  the remaining olive oil and the pistachios to the pan cook, stirring often, until nuts are golden brown, about 1 minute.
8. Add the sage; cook, stirring, until crisp, about 30 seconds. 
9. Remove the pan from heat, add reserved chard leaves, and stir until wilted and combined.
10. Add the garlic, vinegar, capers, red pepper flakes, and 1/2 tsp. salt; Toss to combine. 
11. Allow the salad to come to room temperature or refrigerate until cold.
12. Sprinkle with feta cheese and toss to combine.
13. Season to taste with Kosher salt and freshly ground black pepperpriot to serving.

Enjoy!

Steak Pizzaiola

Steak Pizzaiola

adapted from Food & Wine

Pizzaiola means "in the style of pizza" in Italian. The skirt steak is quickly cooks and topped with a sauce with a garlicky tomato sauce and finished with some shaved Parmesan.

Always wear gloves when chopped chile peppers!

We had left over sauce which made very good bruschetta.

Makes 3 servings                                                              8 WW pts / serving

3/4 lb.skirt steak
1/2 tsp. freshly crushed black pepper
1 1/4 tsp. Kosher salt, divided
Cooking spray

1 Tbsp. olive oil

1/2 small yellow onion, thinly sliced (about 1/2 cup)

Pinch of Kosher salt

2 garlic cloves, thinly sliced
1 1/2  Tbsp. drained brine-packed capers, divided, plus 1/2 tsp.brine
1/2 lb. cherry or grape tomatoes, halved
1/2 tsp. finely chopped habanero chile
2 Tbsp. chopped mixed fresh herbs (such as basil, parsley and oregano), plus small leaves for garnish
1 1/2 tsp. white wine vinegar
1 1/2 tsp. water, plus more as needed

1. Sprinkle steak evenly with pepper and 3/4 tsp. salt. 
2. Heat a pan coated with cooking spray over medium-high heat.
3. Add the steak; cook, undisturbed, until deeply browned, about 4 minutes; Flip; cook until browned on both sides and cooked to desired degree of doneness, about 4 minutes for medium-rare. 
4. Transfer steak to a cutting board; let rest 10 minutes. 
5. Return skillet to heat over medium-high;Add the olive oil and onions and cook until the onions begin to soften, about 4 minutes.
6. Add the garlic and cook, stirring often, until starting to soften, about 1 minute. 
7. Add 1 Tbsp. of capers; cook, stirring often, until capers start to burst, about 30 seconds. 
8. Add tomatoes and habanero; cook, stirring occasionally, until tomatoes begin to break down, about 5 minutes. 
9. Reduce heat to medium-low, and cook, stirring occasionally, until most of the tomatoes have released their liquid, about 8 minutes. 
10. Stir in herbs, vinegar, water, caper brine, remaining 1 Tbsp. capers, and remaining 1/4 tsp. salt; add additional water, 1/2 Tbsp. at a time, if needed to thin sauce to desired consistency.
11. Thinly slice steak, and arrange on a serving platter; spoon tomato mixture over top. 
12. Garnish with additional herb leaves immediately before serving.

Enjoy!

Ziti with Pesto Pantesco

Ziti with Pesto Pantesco

adapted from America's Test Kitchen

Pantesco is am island off the coast of Sicily. Pesto Pantesco is their regional version of the country's smashed sauce.

There is a significant difference between capers packed in salt vs. brine. Capers packed in salt have a floral, fruity, flavor with a subtle meaty or umami edge, and less of a one-note vinegary flavor of brined capers. You can get capers pack in salt at Amazon or at an Italian markets.

Do not use Roma tomatoes in this dish as they are not juicy enough for the pesto.

Makes 2 servings + 3/4 cup additional pesto for later use         

10 WW pts / serving    additional pesto is 1 WW pt / Tbsp

1/3 cup slivered almonds, toasted
10 oz tomatoes, cored and quartered

1/4 cup + 2 Tbsp. fresh basil leaves
1/4 cup fresh parsley leaves
1 1/2 Tbsp. salted capers, rinsed well
1/2 garlic clove, peeled
1/4 tsp. Kosher salt
1/8 tsp. Flatiron Pepper Company Four Pepper Blend ™ or your favorite red pepper flakes
1/4 cup olive oil
1/4 pound ziti

Kosher salt and Freshly ground black pepper

1. Pulse the almonds in a mini food processor until most pieces are no bigger than ¼ inch, 8 to 10 pulses. Add tomatoes, basil, parsley, capers, garlic, salt, and pepper flakes and pulse until cohesive mixture forms, 8 to 10 pulses; Scrape down sides of bowl. 
2. Slowly add oil in steady steam until emulsified, 15 to 20 seconds: Set aside.
3. Cook the ziti in salted boiling water until al dente, about 13-15 minutes. 
4. Drain the pasta reserving 1/4 cup cooking water.
5. Place 1/4 of the pesto into a serving bowl; Add the pasta to the bowl.
6. Top with another 1/4 of the pesto and toss until well combined, 
7. Adjust consistency with reserved cooking water as needed, 1 tablespoon at a time. 
8. Season with salt and pepper to taste
9. Serve immediately.

Enjoy!

Chicken with Tomato and Capers

Chicken with Tomato and Capers

adapted from Epicurious

The sweetness of the tomatoes combine nicely with the brininess of the capers.

Makes 2 servings                                                        2 WW points / serving

2 boneless, skinless chicken cutlets, about 3/4 lbs.
Kosher salt and ground white pepper to taste

Cooking spray  
1 tsp. olive oil
1 1/2 Tbsp. finely chopped shallots
1/2 tsp. finely chopped garlic
1 tsp. finely chopped fresh tarragon or 1/3 tsp. dried
1 cup canned petit diced tomatoes, pureed
1  Tbsp. red wine vinegar
4 tsp. drained capers
1/2 cup dry white wine
1 1/2 tsp. tomato paste

1/2-1 tsp. sugar substitute, if needed
1 Tbsp. chopped fresh parsley leaves

1. Sprinkle the chicken well with salt and pepper.
2. Heat the oil in a skillet coated with cooking spray.
3. Add the chicken breasts and sauté until lightly browned, about 5 minutes.
4. Remove the chicken from the pan; Keep warm.
5. Scatter the shallots and garlic around the chicken; Cook briefly.
6. Add the tarragon, tomatoes, vinegar, capers, wine, and tomato paste; Stir to dissolve the fond (brown bits sticking to the bottom of the skillet).
7. Bring to a boil, cover, reduce heat and simmer for 10 minutes.
8. Taste the sauce and adjust seasoning, using the sugar substitute if needed.
9. Return the chicken to the pan; Cook for 2 minutes or until heated through.
10. Sprinkle with parsley before serving.

Enjoy!

Herbed Caper Sauce for Steak

Herbed Caper Sauce for Steak

adapted from Food Network

This is a robust sauce and needs a robust steal like a flatiron. When I serve sauces for meat I prefer to serve it on the side to allow people to use as much or as little as they like.

Makes about 6 Tbsp. of sauce                                           1 WW point / 2 Tbsp.

1 Tbsp. whole grain mustard

1 Tbsp. olive oil

1 Tbsp. capers in brine, drained, rinsed and chopped

1/2 Tbsp. red wine vinegar

1/2 tsp. Truvia brown sugar

1/2 tsp. Worcestershire sauce

1/2 small clove of garlic, finely chopped

1 Tbsp. fresh parsley, chopped

1 Tbsp. scallion greens, chopped

Kosher salt & freshly ground pepper to taste

Combine all ingredients in a small bowl.

Serve along side your favorite steak.

Enjoy!

Lemony Tuna Salad

Lemony Tuna Salad

adapted from Food & Wine

Still using up that Whole Lemon Vinaigrette. I am not a fan of raw celery so I added some cucumber to give the texture and crunch.

Makes 2 servings                                                              3 WW points / serving

3 Tbsp. Whole Lemon Vinaigrette

1 6.7 ounce can tuna packed in water, drained

1 Tbsp. capers, rinsed

2 Tbsp. cucumber, peeled and diced

1/4 tsp. celery salt

1/8 tsp. white ground pepper

Lettuce for serving

1. Combine all ingredients except the lettuce in a bowl; Mix to combine.
2. Serve in lettuce cups.

Enjoy!

Tuscan Bean Dip

Tuscan Bean Dip 

We are becoming avid fans of bean dips. Olives could easily replace the capers if you have them on hand or even better make it a combination of the two.

Serve with baked tortilla, pita chips, crackers or vegetable dippers.

The next time I think I would rather mix the copped veggies into the bean base rather than just have them on top.

Makes 2 servings                                                               0 WW pp / serving

1/2 can (19 oz.) cannellini beans, drained and rinsed
2 Tbsp. shredded fat free mozzarella cheese
1 garlic cloves, pressed
1/4 tsp. salt
1 1/2 tsp. red wine vinegar
2 Tbsp. roasted red peppers, chopped
1 Tbsp. capers
2 Tbsp. chopped onions
1/8 tsp. lemon pepper seasoning

1. In a bowl, mash beans with masher until smooth. 
2. Add the cheese, garlic, salt and vinegar. Mix well. 
3. Spread bean mixture over bottom of a small oven proof container.
4. In a small bowl, mix the roasted red peppers, capers, onions and lemon pepper seasoning.
5. Spread the pepper mixture evenly over bean mixture. 
6. Bake 20 minutes or until heated through.
7. Allow to cool slightly before serving.

Enjoy!

Quinoa with Chicken, Peas and Capers

Quinoa with Chicken, Peas and Capers

adapted from Bobby Flay Fit ©

This is a healthier version of the Puerto Rico dish arroz con pollo. Quinoa containing more protein, fiber, and more micronutrients compared to both white and brown rice

The original recipe contained chopped, pitted olives. Since my husband doesn't like olives, I used capers instead

Makes 2 servings                                                            3 WW points / serving

1 Tbsp. capers, drained and rinsed

2 Tbsp. chopped fresh parsley, and fresh torn leaves for garnish

1 Tbsp. red wine vinegar

Pinch of Flatiron Pepper Company Four Pepper Blend ™ or your favorite red pepper flakes

8 oz. boneless skinless chicken breasts

1 Tbsp. adobe seasoning

Cooking spray

1 Tbsp. olive oil

1/2 medium onion, thinly sliced

1/2 bell pepper color of your choice, seeded thinly sliced

1/2 jalapeno pepper, seeded and deveined, finely chopped

1 cup Homemade Chicken stock or canned broth

1/2 tsp. Kosher salt

1/8 tsp. freshly ground black pepper

1/2 cup quinoa

1/2 bay leaf

1/2 cup frozen peas, thawed

1. In a small bowl combine the olives, parsley, vinegar and red pepper flakes; set aside at room temperature for 30 minutes.
2. Season the chicken with the adobe; set aside at room temperature for 15 minutes.
3. In a medium saucepan, cook the onion, bell pepper and jalapeño with cooking spray until soft, about 4 minutes.
4. Add the stock, salt and pepper and bring to a boil; Stir in the quinoa and bay leaf
5. Cover the pot, reduce the heat to low and simmer for 15 minutes.
6. Add the peas and continue to simmer until the liquid has been absorbed by the quinoa, about 5 more minutes; Remove the bay leaf.
7. Meanwhile, heat the olive oil in a skillet; when hot add the chicken and cook until browned on both sides and cooked through, about 4-5 minutes on each side.
8. Remove the chicken from the heat and let rest covered for about 5 minutes before cutting it into slices.
9. To plate, put the quinoa into bowls, top with the chicken then the olive mixture,
10. Garnish with fresh herbs before serving.

Enjoy!

Pork in Veracruz Sauce

Pork in Veracruz Sauce

adapted from Milk Street

Veracruz sauce is a reflection of Spain's influence in Mexico. It is similar to a mild salsa using parsley instead of cilantro and the addition of capers and green olives.

Makes 2 servings

1/2 lbs. leftover pork sliced thin

1 1/2 Tbsp. grapeseed oil

6 garlic cloves, peeled and chopped

1/4 cup medium onion, chopped

3/4 lb. fresh tomatoes, cored and chopped

2 bay leaves

1 jalapeno, seeded and chopped

6 pimento stuffed green olives, chopped

1 Tbsp. drained capers, rinsed

1/4 cup fresh parsley leaves, chopped

Kosher salt and freshly ground pepper to taste

1. In a sauce pan, cook the garlic in the oil 1-2 minutes.
2. Add the onion and cook over medium heat until transluscent , about 5 minutes.
3. Stir in the tomatoes, bay leaves and jalapenos, bring to a boil, cover; reduce heat to low and simmer until the vegetables are soft, about 8 minutes.
4. Uncover the pot increase the heat to medium and cook until most of the moisture has evaporated, about 5 minutes.
5. If you like chunky sauce, leave as is; if you prefer a smoother sauce, puree in a food processor or blender and return it to the pot.
6. Add the capers, parsley and olives.
7. Add the pork to the sauce and cook just until the pork is heated through.
8. Season to taste with salt and pepper.
9. Serve with warmed tortillas.

Enjoy!

Blistered Green Beans with Garlic

Blistered Green Beans with Garlic

adapted from Bon Appetit

I always make extra garlic chips because my husband likes to pick them out of the dishes. Scale back if you do not like so much garlic. It is rather spicy so if you do not like hot food reduce or eliminate the red pepper flakes.

Makes 3 servings                                                      0 WW Blue points / serving

Cooking spray

1/2 lb. green beans, trimmed

4 garlic cloves, thinly sliced

1 1/2 tsp. capers, drained and rinsed

1/2 tsp. crushed red pepper flakes

Kosher salt and Freshly ground black pepper

1. In a frying pan coated with cooking spray, cook with minimal movement until they begin to brown on the bottom, about 3 minutes.
2. Continue to cook about another 5 minutes, until they are cooked through, tossing frequently with tongs.
3. Add the garlic, capers and red pepper flakes and continue cooking until the garlic is golden, about 1 minute.
4. Transfer beans to a platter and spoon the garlic caper mixture on top.
5. Season to taste with salt and pepper before serving.

Enjoy!

Mediterranean Chicken

 Mediterranean Chicken

adapted from Keto for Beginners (2020)

The sauce is a bit spicy. Adjust the crushed red pepper to your heat tolerance.

Makes 4 servings                                                      0 WW Blue points / serving

Cooking spray

4 boneless, skinless chicken breasts

1 Tbsp. Montreal Steak seasoning

4 garlic cloves, minced

1 Tbsp. capers, rinsed

1 tsp. dried oregano

1 Tbsp. dry white wine

1 Tbsp. water

1 cup chopped tomatoes

1/2 tsp. crushed red pepper

10 black olives, sliced

Kosher salt & freshly ground black pepper

1. Preheat the oven to 400F.
2. Sprinkle both sides of the chicken with the Montreal steak seasoning.
3. In a frying pan coated with cooking spray; cook 2 minutes.
4. Turn the chicken over and cook for 2 more minutes.
5. Place the pan in the preheated oven for 10-15 minutes or until cooked through.
6. Transfer the chicken to a plate and cover to keep warm.
7. In the same pan, add the garlic, capers, oregano, wine, water, tomatoes and olives. Cook for 2 minutes.
8. Season to taste with salt and pepper.
9. Serve the chicken topped with the sauce.

Enjoy!

Reduced Fat Thousand Island Dressing

Reduced Fat Thousand Island Dressing

adapted from Food Network

This is great as a sandwich spread as well.

Makes 3 servings                                                                1 WW Blue point / Tbsp.

2 Tbsp. reduced fat mayonnaise

3/4 tsp. ketchup

1/2 tsp. tomato paste

3/4 tsp capers, chopped

1/2 tsp. lemon juice

pinch of Kosher salt

pinch of freshly ground black pepper

1. Combine all ingredients in a small bowl. Whisk to combine.

Enjoy!

Sicilian Style Chicken Cacciatore

Sicilian Style Chicken Cacciatore

adapted from Cooking Light Annual Recipes 2000

If your family does not like chunky tomato sauce, you can remove the chicken when cooked and put it in a blender until your desired consistency.

The recipe makes twice as much sauce as you need for the 2 servings of chicken. Save the leftover sauce will also be good over Noodles & Zoodles or as base for a turkey sausage patty.

Makes 2 servings                                                 0 WW Blue points / serving

2 boneless, skinless chicken breasts

Cooking spray

1 cup chopped onion

2 garlic cloves, minced

1/2 cup chopped celery

1/4 cup basil, chopped

1/4 cup parsley, chopped

1/4 cup red wine vinegar

2 Tbsp. chopped green olives

2 Tbsp. capers, chopped

1 bay leaf

1 can (14.5 oz.) chopped tomatoes with Italian herbs

1. In a skillet coated with cooking spray, sear the chicken until browned about 2 minutes per side. Remove the chicken from the pan and set aside.
2. Add additional cooking spray to the pan and cook the onions and garlic and sauté 3 minutes.
3. Add the celery and sauté an additional 3 minutes.
4. Add the basil, parsley, vinegar, olives, capers, bay leaf and tomatoes. Bring to a simmer.
5. Return the chicken to the skillet. Cover the pan and simmer for 20 minutes.
6. Serve the chicken on top of the sauce with a little more drizzled on top.

Enjoy!

Creole Remoulade Sauce

Creole Remoulade Sauce

adapted from Guy Fieri Family Food (2016)

Use as a topping for the Cajun Chicken & Andouille Sausage or as a dip for poached shrimp.

Makes 6 Tablespoons                                                1 WW Blue points / Tbsp.

1/4 Tbsp. light mayonnaise

Juice of 1/4 lemon

2 1/2 tsp. dill pickles, minced & drained

1 tsp. dill pickle juice (from the jar)

1 tsp. prepared horseradish

1 tsp. whole grain mustard

1 tsp. capers, drained

3/4 tsp. minced scallions

1/2 tsp. Worcestershire sauce

2-3 dashes hot pepper sauce

Combine all ingredients in a small food processor and process until well combined. 

Creamy Tuscan Chicken

 Creamy Tuscan Chicken

adapted from Julia's album

Makes 2 servings                2 WW Blue points

4 thin small boneless, skinless chicken breasts

1/4 tsp kosher salt

1/4 tsp freshly ground black pepper

1/4 tsp paprika

1/4 tsp garlic powder

1/2 tsp Italian seasoning

Cooking spray

2 cloves garlic, minced

2 ounces sun-dried tomatoes, chopped (not packed in oil - rehydrated if dry)

1/2 cup artichoke hearts, chopped

1 Tbsp capers

3 ounces fresh spinach

1/4 tsp paprika

3/4 cup fat free evaporated milk

salt to taste

1. Mix together the kosher salt, black pepper, paprika, garlic powder, Italian seasoning until well combined.
2. Season both sides of the chicken breasts with the seasoning mix.
3. Cook the chicken in a hot skillet coated with cooking spray, about 4 minutes per side or until cooked through. Remove from pan and keep warm.
4. In the same pan, saute the garlic, sun-dried tomatoes, artichokes and capers for about 1 minute.
5. Add the spinach and cook until it wilts.
6. Add the evaporated milk to the skillet with the paprika. Bring to a simmer and simmer for 1 minute, stirring. Season to taste with salt and paprika.
7. Add the cooked chicken to the sauce. Spoon the sauce over the chicken and cook until the chicken is heated through.

Enjoy !