Mediterranean Chicken Breasts


  • 4 skinless, boneless chicken breasts (4 ounces each)
  • 3 cups chicken broth
  • One half cup pearl onions
  • One quarter cup chopped sun-dried tomatoes
  • 12 pitted green olives
  • 2 teaspoons cornstarch
  • 2 tablespoons cold water
  • 6 slices crisp-fried bacon, crumbled


  • Four dinner servings


  1. Place chicken in a large skillet over medium heat.
  2. Add broth. Bring to a simmer.
  3. Simmer chick for 10 minutes or just until juices run clear when pierced with a fork.
  4. Remove chicken and cut into thin slices.
  5. Set the slices aside. They may be covered with foil to keep them warm.
  6. Add onions, tomatoes and olives to broth in skillet.
  7. Simmer for 5 minutes or until onions are tender.
  8. Dissolve cornstarch in 2 tablespoons of cold water.
  9. Stir cornstarch and water mixture into broth.
  10. Cook, stirring continually for 2 minutes or until mixture clear and thickened.
  11. Place chick on a serving plate.
  12. Spoon sauce mixture over chicken.
  13. Top with bacon.