Pan-Seared Chicken and Green Olive Rollatini

• 4 whole boneless chicken breasts with skin (about 1 1/4 pounds each)
• 1 tablespoon unsalted butter
• 1 large onion, thinly sliced
• 3 tablespoons coarsely chopped pitted green olives, such as Sicillian
• 1 teaspoon finely chopped rosemary
• Salt and freshly ground pepper
• 1 tablespoon extra-virgin olive oil
• 1/2 tablespoon finely chopped shallots
• 1 1/2 pounds tomatoespeeled, seeded and coarsley chopped

1. Place each chicken breast between 2 layers of plastic and pound to a 1/2-inch thickness.
2. Transfer to a large plate.
3. Cover the chicken and refrigerate.
4. Melt the butter in a medium skillet.
5. Add the onion and cook over moderately low heat, stirring, until softened and browned, about 20 minutes.
6. Add a few tablespoons of water to the skillet to keep the onion from sticking.
7. Transfer to a small bowl and add the olives, rosemary and a pinch each of salt and pepper.
8. Let cool completely.
9. Lay the chicken, skin side down, on a work surface and season with salt and pepper.
10. Spread one-quarter of the filling on each breast, leaving a 1-inch border all around.
11. Separate the skin from the meat.
12. Roll up the meat; wrap the skin around the meat to enclose it.
13. Tie each roll in 3 places with cotton kitchen string.
14. Preheat the oven to 375.
15. Heat the oil in a large skillet until shimmering.
16. Season the chicken with salt and cook over moderately high heat until browned all over, about 10 minutes.
17. Transfer the chicken to a rimmed baking sheet and bake for about 10 minutes, or until an instant-read thermometer inserted in the center reaches 135.
18. Let the chicken rest for 5 minutes, then discard the string.
19. Slice the chicken diagonally 1/2 inch thick.
20. Meanwhile, set the large skillet over high heat.
21. Add the shallots and cook for 1 minute, scraping up any browned bits.
22. Add the tomatoes and any accumulated chicken juices and cook, stirring, just until heated through, about 4 minutes.
23. Spoon the tomatoes onto individual plates and arrange the chicken on top.

chicken breasts, unsalted butter, onion, green olives, rosemary, salt, extravirgin olive oil, shallots, coarsley

Taken from www.foodandwine.com/recipes/pan-seared-chicken-and-green-olive-rollatini (may not work)