1. In large, nonstick skillet over medium heat, heat oil.
2. Cook chicken 3 to 4 minutes per side, until browned. Add tomatoes, basil, oregano, salt and pepper; reduce heat to medium-low.
3. Cover and simmer 10 to 15 minutes, until meat thermometer inserted in center registers 170° F. To serve, sprinkle with cheese and olives. Serve with pasta, if desired.

Mediterranean Chicken

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Mediterranean Chicken
By Ann Victoria Paras | December 31, 2009, 10:49 am | Farmingdale, NJ

This is one recipe I can't wait to try. It looks like it will be really tasty.

Mediterranean Chicken
By Mary Richie | December 30, 2009, 9:46 pm | Chicago suburb, IL

You know, in mid winter why don't you have us use drained whole canned tomatoes Or also use a small portion of the juice from the can. Fresh tomatoes in January are expensive and tasteless. I like the idea of using olives, that makes this an inventive taste for that ubitutious chicken breast.