A spinach salad spiked with slivered red onions and drizzled with red wine vinaigrette complements this one-dish wonder nicely.
Cooking Light DECEMBER 2003
Heat olive oil in a large skillet over medium-high heat. Combine rosemary, salt, and pepper; sprinkle over one side of chicken. Place chicken in pan, seasoned side down; cook 3 minutes. Reduce heat to medium; turn chicken. Add tomatoes and beans; cover and simmer 10 minutes or until chicken is done. Stir in olives.
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