• 1 lb boned and skinned chicken breast halves
• 1/4 tsp black pepper
• 2 tsp extra virgin olive oil
• 3 med onions halved and sliced
• 2 med sweet red peppers cut into strips
• 1/3 c. Canadian bacon finely minced
• 2 x cloves garlic chopped
• 2 c. canned tomatoes liquid removed and minced
• 6 x pitted black olives halved
• 6 x pitted green olives halved

Directions

1. Sprinkle the chicken with the black pepper. In a large nonstick skillet over medium-high heat, hot the oil. Add in the chicken and cook, stirring frequently, till it is lightly browned on both sides. Remove the chicken and set aside.
2. Add in the onions, red peppers, bacon and garlic to the same skillet. Cook over medium heat, stirring occasionally, till all the vegetable are tender, about 10 min.
3. Add in the tomatoes and bring the mix to a boil. Cover and cook, stirring occasionally, for 10 min. Stir in the chicken, cover and simmer till the chicken is cooked through, about 10 min. Uncover the skillet and cook over high heat till most of the liquid has evaporated, about 3 min. Stir in the black and green olives.
4. NOTES : Skillet my foot. :-) The skillet was fine for the chicken alone, but once the veggies got added I had to switch to a larger pot to hold the mix.
5. This was dinner last night. _Very_ yummy, very red. :-) We combined it with the oven fries I posted a week or possibly so ago and a good red wine. Enjoy!