chicken with olives, capers, and roasted lemons

I adapted this from a recipe I got at Food & Wine, so it would be a little more Weight Watcher friendly. All the good stuff is still there, just in moderation. The taste is similar to Chicken Piccata. The spinach and bread crumbs is a nice side. You don't really need an added starch unless you just want one.

2 medium lemons, sliced

Preheat the oven to 375°. Line a baking sheet with parchment paper. Put the lemon slices in a small bowl and toss to coat with a little olive oil and salt and pepper. Roast for about 20 minutes, until the lemons begin to brown around the edges.

10 oz spinach
1 Tbsp olive oil
3 Tbsp dried bread crumbs

While the lemons are in the oven, heat a large skillet and cook the spinach and over high heat, tossing, until wilted, about 2 minutes. Transfer the spinach to a strainer; press out the liquid. Wipe out the skillet and heat 1 tablespoon of the oil in it. Add the bread crumbs and cook over moderate heat, stirring, until toasted, 2 minutes. Add the spinach, season with salt and pepper and cook for 1 minute. Cover and set aside.

1/8 cup olive oil
4 Tbsp all-purpose flour
1 pound uncooked boneless, skinless chicken breast
2 Tbsp capers
20 large olives, pitted (I used the mix at the deli counter)
2 Tbsp parsley
1 cup fat-free chicken broth
2 Tbsp unsalted butter

In a deep medium skillet, heat the remaining 1/8 cup of oil. Season the chicken with salt and pepper and dust with the flour, shaking off the excess. Cook the chicken over high heat, turning once, until golden, about 6 minutes. Add the olives, capers and stock and bring to a boil. Cook over high heat until the stock is reduced by about two-thirds, about 5 minutes. Add the roasted lemons, butter and parsley, season with salt and pepper and simmer just until the chicken is cooked through, about 1 minute.


Transfer to plates and serve. I used the spinach as the base on which to put the chicken, but it can also be served on the side.

Serves 4. 7 points per serving.

Peace,
Milton