You will need:
One dozen pitted kalamata olives, coarsely chopped
1/4 cup extra-virgin olive oil
1 cup coarsely chopped roasted red peppers*
2 cloves garlic, thinly sliced
3 tbsp tomato purée
4 skinless, boneless chicken breasts
Salt and pepper (as always, fresh ground is tastiest)
*note: if these come packed in olive oil, as is common, short the measure of the olive oil.
Heat olive oil in a skillet over low heat. Add peppers, garlic, olives, and tomato purée. Add a little salt and pepper. Cook with occasional stirs for 3-4 minutes. Add chicken, cover pan, and turn heat down as low as possible; cook, turning chicken once, until it is white throughout. The recipe says this should be about eight minutes, but this varies widely with chicken thickness, so be sure to check the interior doneness with a sharp knife, and be careful if you're using a non-stick surface. Serve immediately.
I think that this would go well with either a rice side or with a ranch salad. Or possibly cucumbers.