Olive Chicken

• 4 boneless skinless chicken breast halves (1 1/2 pounds)
• 2 tablespoons olive oil
• 1 onion, sliced
• 2 garlic cloves, minced
• 15 ounces crushed tomatoes
• 5 34 ounces green olives, sliced and pitted, drained
• 2 tablespoons finely shredded lemon peel
• 1 teaspoon dried oregano, crushed

1. In a large skillet, brown chicken in hot olive oil over medium high heat for five minutes, turning once.
2. Remove chicken from skillet; set aside.
3. Add onion to the skillet.
4. Cook over medium heat for 8 to ten minutes or until tender and lightly browned, stirring occassionally and adding garlic the last 1 minute of cooking.
5. Stir tomatoes, olives, lemon peel and oregano into the onion mixture.
6. Place chicken on tomato mixture.
7. Bring to boiling; reduce heat.
8. simmer, covered, 13 to 15 minutes or until chicken is no longer pick (170 degrees).
9. Place chicken on a platter, season tomato mixture with pepper.
10. Spoon tomato mixture over the chicken.

chicken breast halves, olive oil, onion, garlic, tomatoes, green olives, lemon peel, oregano

Taken from www.food.com/recipe/olive-chicken-329375 (may not work)