Mediterranean Chicken

• 4 slices bacon, diced
• 8 half boneless chicken breasts, skinned (cook all and save 4)
• 1 (14 1/2 oz.) can Del Monte Italian style stewed tomatoes
• 6 medium pitted black olives, cut into quarters
• 2 large cloves garlic, minced or 1/4 tsp. garlic powder

1. In large skillet, cook bacon over medium-high heat for 2 minutes (bacon will not be done); remove bacon from skillet, reserving drippings in skillet.
2. Flatten chicken slightly with palm of hand, season with salt and pepper, if desired.
3. Place 4 chicken breasts in bacon drippings.
4. Cook 6 minutes on each side or until chicken is no longer pink in center.
5. Cool.
6. Cover and refrigerate this chicken for another day.
7. Return bacon to skillet.
8. Add remaining 4 chicken breasts and cook bacon until crisp and chicken is no longer pink in center.
9. Add tomatoes, olives and garlic salt.
10. Cook, uncovered, about 5 minutes or until slightly thickened.
11. Serve with rice.
12. Makes 4 servings.

bacon, chicken breasts, del monte italian style stewed tomatoes, black olives, garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=737922 (may not work)