4 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon pepper
2 tablespoons olive oil, divided
1 medium onion, chopped
3 garlic cloves, minced
2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
1 package (6 ounces) fresh baby spinach
2 tablespoons drained capers
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/4 teaspoon cayenne pepper
1/2 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
Pound chicken breasts with a meat mallet to 1/4-in. thickness; sprinkle with pepper.
In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Brown chicken on both sides; remove from pan.
In same skillet, heat remaining oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, spinach, capers, basil and cayenne.
Return chicken to pan. Cook, covered, 8-10 minutes or until chicken is no longer pink.
Sprinkle with cheeses. Remove from heat; let stand, covered, until cheese is melted.