Cut chicken breasts in half lengthwise to create a thinner cutlet. If desired, cut halved breasts into 2-3 pieces for quicker cooking time and smaller pieces.

Sprinkle salt and pepper on both sides of chicken breasts. Spray large, nonstick skillet with nonstick spray. Cook chicken until golden brown on both sides and chicken is cooked through (165 degrees on thermometer). Remove chicken and keep warm.

In the same skillet add olive oil and garlic cook for about 30 seconds, incorporating bits of chicken left in the pan. Then add tomatoes, olives and capers and incorporate any chicken bits on bottom of pan. Bring to a simmer and reduce heat to low. Let simmer for about 3 minutes until liquid is slightly reduced.

Add cooked chicken and juices back to pan and heat through (about 2 minutes). Serve over spaghetti squash or angel hair pasta. Sprinkle with crushed red pepper to add a little heat if desired.