Chicken in Olive-Tomato Sauce (Mediterranean-style)

Another healthy and low calorie dinner for my two boys.  Pan-fried chicken breast meat without any seasoning cooked in a sauce which is made up of green/black olives, dried tomatoes, garlic and olive oil.  No seasoning was added to the sauce due to the olives' natural taste.  To round up the meal, I served it on a bed of gently-boiled spinach and a side dish of boiled potatoes.

Ingredients (serves 4):
2 large chicken breast meat, to be washed, dried and each sliced into two
12 green olives, to be coarsely chopped
12 black olives, to be coarsely chopped
6 dried tomatoes, to be coarsely chopped
3 pips garlic, to be coarsely chopped
2 - 3 tbsp olive oil
150 - 200 ml chicken stock
1 tbsp canola oil

750 g spinach (fresh or frozen)
1 medium-sized onion, to be peeled and finely chopped
grated nutmeg
salt and ground black pepper to taste
1 tbsp canola oil

Method:
In a saucepan, heat oil over medium heat.  Add chopped onions and sauté until translucent.  Then, add in spinach and season with seasonings.  Put lid on and let simmer over low to medium heat, stirring regularly.

In a small container, add chopped olives, garlic, dried tomatoes and olive oil.  By using a stab-mixer, purée coarsely.  Leave aside.

Brush a medium-sized pan with canola oil and heat over medium heat.  Add chicken pieces (no seasoning) to pan and fry until both sides are golden brown.  Remove to a plate.  Then, add chicken stock to pan together with the olive-tomato paste.  Bring to a slight simmer before adding the fried chicken pieces.  Cook for about 5 minutes or until the chicken are done.

Serve hot with spinach and boiled potatoes.

Bon Appetit!