Recipe By WATL1
Published Mar 21st
Prep 15m Cook 35m Additional - Ready In 50m
Servings 2 servings Calories 595.1

This is a dish adopted from the Liguria region of Italy combining chicken with tomatoes and black olives. Serve with herbed potatoes and crusty bread.

Recipe Ingredients

  • 2 skinless, boneless chicken breast halves
  • 3 plum tomatoes, seeded and chopped
  • ½ cup black olives, halved
  • 2 tablespoons chopped fresh rosemary
  • 6 cloves garlic, pressed
  • 4 tablespoons olive oil
  • ½ (750 milliliter) bottle dry white wine

Cooking Directions

  1. 1 Place chicken breasts between 2 sheets of plastic wrap. Using a meat tenderizing hammer, pound each breast to about 1/2 inch thick.
  2. 2 In a large skillet, heat olive oil over medium heat. Briefly cook chicken breasts in oil, turning to lightly brown both sides. Add garlic and rosemary, and continue cooking until garlic is soft. Pour wine into pan, and cover pan with lid. Bring to a boil, and simmer for about 5 minutes.
  3. 3 Add tomatoes and olives to the pan; continue cooking, covered, for approximately 10 minutes

Nutrition Facts

  • Calories 595.1
  • Carbohydrate 14.1 g
  • Cholesterol 68.4 mg
  • Fat 32.6 g
  • Fiber 2.7 g
  • Protein 29.1 g
  • Saturated Fat 4.7 g
  • Sodium 403.5 mg
  • Sugar 4.3 g


  1. Excellent!
  2. Once again the flavors and ingredients I'm familiar with and love. There are just not enough occasions to use the combination of rosemary garlic white wine and olive oil. But it was the addition of the fresh tomatoes and black olives with the chicken that was a little different and I loved it too! The - Read more ...
  3. This is a great dish to make on busy weeknights. I use less olive oil (about 1/3 less) than recipe calls for to reduce total fat. I also use pitted kalamata olives instead of black and I use halved grape tomatoes in place of plum. The color contrast is greater and the shape holds up - Read more ...
  4. quick and easy - used salt and peffer before browning the chicken.
  5. This was okay but nothing stellar. I found that it used way too much rosemary and I'm a big fan of rosemary! I sauteed some thinly sliced onion along with the chicken and it seemed to compliment the flavour well.
  6. Absolutely loved this!!!! Served with buttered fettucini pasta. Great flavor. Only addition was some salted butter when sauteeing the chicken breasts. I did flatten the breasts so they would be thinner and cook quicker.
  7. Really easy to make and my wife loves it. I use 1/2 black olives and 1/2 green olives for a change. I add the tomoates close to finishing the dish. I just don't like them to be mushy. Will make again. Thanks for the recipe!
  8. The ingredients look great. However when it is cooked the chicken is dried out with no flavor. Recipe should be adjusted or I cooked it wrong. Heating the chicken on both sides before adding the spices may have sealed them out.
  9. great dish... couldn't have done better myself! love... 211pie xxx