Ingredients

12 pitted Kalamata olives
1/4 cup extra-virgin olive oil
1 cup coarsely chopped roasted red bell peppers
2 large garlic cloves, thinly sliced
3 tablespoons tomato puree
4 skinless, boneless chicken breasts, 7 ounces each

Coarsely chop olives. Heat olive oil in a large skillet over low heat. Stir in roasted peppers, garlic, chopped olives and tomato puree. Season with salt and 1/4 teaspoon freshly ground pepper. Cook, stirring occasionally, 3 to 4 minutes.
Add chicken to skillet, cover pan, and reduce heat to as low as possible. Cook, turning once, until chicken is white throughout, about 8 minutes.
Serve chicken hot, with sauce spooned on top. Makes 4 servings.

Directions

Cook's tips: The quality of prepared roasted peppers varies widely. Look for jars that contain vivid red peppers that appear firm and whole. Check the label to avoid those that have citric acid listed.

Variation: To add a little heat to the dish, sprinkle in a big pinch of hot pepper flakes as the chicken cooks.