Chicken In Olive-Red Wine Sauce

• 2 slices bacon, cut into 1 " pieces
• 1 onion, chopped (1/2 cup)
• 2 garlic cloves, finely chopped
• 1/4 teaspoon pepper
• 1 tablespoon fresh rosemary, chopped or 1 teaspoon dried rosemary
• 1 tablespoon fresh thyme, chopped or 1 teaspoon dried thyme
• 4 boneless skinless chicken breast halves (about 1 1/4 lbs)
• 1/2 cup Spanish olives with pimento
• 1/2 cup dry red wine
• 1 cup seasoned croutons (to garnish)
• 1 tablespoon fresh parsley, chopped (to garnish)

1. In a skillet, cook bacon with onion, garlic, pepper, and rosemary over medium-high heat, stirring occasionally, until bacon is crisp (about 8 minutes).
2. Remove bacon with slotted spoon; set aside.
3. Add chicken to pan.
4. Cook, turning frequently, until chicken is browned (about 5 minutes).
5. Add olives, wine, and bacon.
6. Cover and cook until juice of chicken is no longer pink when centers of thickest pieces are cut (about 12 minutes).
7. Place chicken on serving platter; sprinkle with croutons and parsley.

bacon, onion, garlic, pepper, fresh rosemary, fresh thyme, chicken breast halves, spanish olives, dry red wine, croutons, fresh parsley

Taken from www.food.com/recipe/chicken-in-olive-red-wine-sauce-117422 (may not work)