Chicken del Sol
By Denise Roseland
Ingredients
1 tablespoon chopped rosemary
1/2 teaspoon salt
1/4 teaspoon pepper
2 each boned and skinned chicken breast halves
2 tablespoons olive oil
1 red bell pepper, julienned
4 cloves garlic, minced
1/3 cup pitted kalamata olives
1 tablespoon balsamic vinegar
Instructions
Mix half of chopped rosemary with salt and pepper. Sprinkle over chicken breasts. Heat olive oil in large skillet. Add chicken and sauté until browned, about 5 minutes per side. Remove chicken from pan and place on a plate. Add peppers to the same skillet. Sauté until wilted and edges start to lightly brown. Add garlic and remaining rosemary. Stir in olives and balsamic vinegar. Return chicken to pan and heat through. Taste and adjust salt and pepper. Serve.
I like to serve this with ready-to-eat polenta sold at Lakewinds! Serves 2.