Mediterranean Chicken Cutlets

  • 1/4 c. whole wheat flour
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. paprika
  • 1/2 tsp. salt
  • 1/2 tsp. garlic powder
  • 2 chicken breast halves -- about 6 oz. each
  • 1 T. olive oil
  • 2 cloves garlic, minced
  • 1/4 c. dry white wine
  • 2 T. capers
  • 1/4 c. pitted kalamata olives
  • 1 (14.5 oz.) can Italian style tomatoes

Combine the first 5 ingredients in a shallow bowl. Dredge the chicken breast halves in the flour mixture and sauté in the olive oil over medium-high heat. (Use an ovenproof sauté pan so that you can finish the dish in the oven.) When a golden crust has formed on both sides of the chicken, remove to a plate and keep warm.

Add the garlic to the hot pan and sauté for 1 minute. Add the wine to deglaze the pan and add the capers and olives. Cook for 1 minute and remove from the heat.

Preheat the oven to 350 degrees and place the tomatoes in a food processor and process until smooth. Add the tomatoes to the hot pan and stir to combine. Place the chicken cutlets over the sauce and move the pan to the oven. Bake for 15 minutes or until the chicken is cooked through and the sauce is bubbly. Serve over hot cooked pasta.

  • Yields: 2 servings
  • Preparation Time: 30 minutes
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