Chicken Breasts With Cherry Tomatoes, Zucchini And Olives

• 2 tablespoons olive oil
• 2 medium zucchini, cut in 1-inch pieces
• 2 tablespoons finely chopped shallots
• 2 cups cherry tomatoes or 2 cups grape tomatoes, red & yellow
• 1/3 cup pitted coarsely chopped black olives
• 1 teaspoon fresh rosemary, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper
• 4 chicken breasts, halves skinless pounded
• 1/2 cup dry white wine or 1/2 cup vermouth

1. Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat.
2. Add zucchini and cook, stirring occasionally. 6 minutes or until lightly browned; add shallot; stir 1 minute or until soft.
3. Add tomatoes, olives and rosemary; cook, stirring occasionally, 2 minutes or until tomatoes are hot BUT not collasped; season with 1/4 teaspoon salt and pepper, transfer to plate.
4. Add remaining 1 tablespoon oil to skillet; season chicken breast with remaining 1/4 teaspoon salt & pepper; cook turning once, 8 minutes or until browned on both sides and firm when pressed in center; transfer to a plate; keep warm.
5. Add wine to skillet and bring to a boil, return vegetables; cook 1 minute, stirring once or twice to reheat; transfer to platter; top with chicken breast and serve.

olive oil, zucchini, shallots, cherry tomatoes, black olives, fresh rosemary, salt, ground pepper, chicken breasts, white wine

Taken from www.food.com/recipe/chicken-breasts-with-cherry-tomatoes-zucchini-and-olives-132868 (may not work)