Ingredients:

• 2 slices bacon, cut into 1-inch pieces
• 1 medium onion, chopped (1/2 cup)
• 2 cloves garlic, finely chopped
• 1 tbsp. chopped fresh rosemary OR 1 tsp. dried rosemary leaves, crumbled.
• 4 boneless, skinless chicken breast halves, (about 1+1/4 lbs.)
• 1/2 cup pimento-stuffed spanish olives
• 1/2 cup dry red wine OR Chicken broth
• 1 cup seasoned croutons
• 1 tbsp. chopped fresh parsley

PREP: 10 mins. COOK: 25 mins.

1. Cook bacon, onion, garlic, and rosemary over medium-high heat about 8 minutes, stirring occasionally, until bacon is crisp. Remove bacon with slotted spoon. Set aside.
2. Add chicken to skillet. Cook about 5 minutes, turning frequently, until chicken is browned. Add olives, wine/broth, and bacon. Cover and cook about 12 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
3. Place chicken on serving platter; sprinkle with croutons and parsley.
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SERVINGS: 4
Nutritional Information PER SERVING:

Calories: 270
Fat: 9g
Sodium: 620mg
Carbs: 9g
Fiber: 1g
Protein: 34g
ECC= 8g
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this recipe was taken from Betty Crocker's Italian Cooking, page 212