South Beach Recipes
4 teaspoons extra-virgin olive oil, divided
4 large boneless, skinless, thin-sliced chicken breast
Salt and black pepper
6 garlic cloves, minced
1 can (28 ounces) plum tomatoes, chopped
1/2 cup kalamata olives, pitted and chopped
2 tablespoons capers, drained
1/4 teaspoon crushed red pepper flakes
1 tablespoon fresh lemon juice
1/4 cup chopped fresh basil
8 ounces whole-wheat pasta
1. Preheat oven to 250°F. Warm 2 teaspoons of oil in a large nonstick skillet over medium-high
heat until hot. Season cutlets with salt and pepper; add to hot pan and cook 2 minutes, until
browned. Flip; cook 30 seconds. Transfer cutlets to a baking sheet; cover with foil and place in
oven to keep warm.
2. Add remaining 2 teaspoons of oil to the same skillet over medium heat. Add garlic and cook
10 seconds, stirring. Add tomatoes, olives, capers, and pepper flakes and bring to a simmer.
Cook 5 minutes, until slightly thickened, stirring to break up tomatoes. Stir in lemon juice and
3. Meanwhile, cook pasta according to package directions; drain. Toss with tomato sauce;
serve with cutlets.
Makes 4 Servings
Nutritional Info Per Serving: 496 calories; 13 g total fat; 74 mg cholesterol; 57 g carbs;
38 g protein; 11 g fiber; 1,003 mg sodium