Greek Island Chicken

• 4 each chicken breast halves, boneless, skinless boneless, skinless
• 2 tablespoons olive oil
• 1 each onions chopped
• 3 cloves garlic minced
• 1 each sweet red bell peppers cut strips
• 1 1/2 ounces sundried tomatoes halved, no oil
• 1 1/2 cups white wine dry
• 13 cup olives ripe, pitted, sliced
• 1 each lemon sliced
• 1 1/2 teaspoons cinnamon
• 1 teaspoon honey
• 1 x salt and black pepper
• 1 x parsley leaves chopped, for garnish

1. In large skillet over medium heat, saute chicken breasts in oil about 5 minutes, turning once.
2. Add onion, garlic and red pepper.
3. Saute, stirring often, about 4 minutes until onion is limp.
4. With kitchen shears, halve tomato halves; stir into skillet with remaining ingredients except parsley.
5. Cover and simmer 15 minutes.
6. Remove cover and cook 5 more minutes until chicken is tender and sauce is slightly reduced.
7. Sprinkle with chopped parsley.
8. Serve over rice, if desired.

chicken breast halves, olive oil, onions, garlic, sweet red bell peppers, tomatoes, white wine, olives, lemon sliced, cinnamon, honey, salt, parsley

Taken from recipeland.com/recipe/v/greek-island-chicken-35591 (may not work)