2 t. Olive Oil
1½ t. dried Rosemary
¼ t. Salt
¼ t. Black Pepper
8 skinless and boneless Chicken Thighs (about 1 lb.)
1-14.5 oz. can Stewed Tomatoes, undrained
1-15 oz. can Navy Beans, rinsed and drained
¼ cup pitted Kalamata Olives, chopped

 

Heat olive oil in a large skillet over medium-high heat. Combine rosemary, salt and
pepper; sprinkle over one side of chicken. Place chicken in pan with seasoned
side down; cook 3 minutes.

Reduce heat to medium and turn chicken. Add tomatoes and beans. Cover and simmer 10 minutes or until chicken is done. Stir in olives. Serves 4.