Ingredients
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2 slices bacon, cut into 1 " pieces
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1 onion, chopped (1/2 cup)
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2 garlic cloves, finely chopped
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1/4 teaspoon pepper
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1 tablespoon fresh rosemary, chopped or 1 teaspoon dried rosemary
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1 tablespoon fresh thyme, chopped or 1 teaspoon dried thyme
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1/2 cup Spanish olives with pimento
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1/2 cup dry red wine
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1 cup seasoned croutons (to garnish)
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1 tablespoon fresh parsley, chopped (to garnish)
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4 boneless skinless chicken breast halves (about 1 1/4 lbs)
Instructions
- In a skillet, cook bacon with onion, garlic, pepper, and rosemary over medium-high heat, stirring occasionally, until bacon is crisp (about 8 minutes).
- Remove bacon with slotted spoon; set aside.
- Add chicken to pan.
- Cook, turning frequently, until chicken is browned (about 5 minutes).
- Add olives, wine, and bacon.
- Cover and cook until juice of chicken is no longer pink when centers of thickest pieces are cut (about 12 minutes).
- Place chicken on serving platter; sprinkle with croutons and parsley.