Recipes:
# Easy Mediterranean Chicken Breasts
## INGREDIENTS
4 skinless, boneless chicken breasts
(4 ounces each)
3 cups chicken broth
1/2 cup pearl onions
1/4 cup chopped sun-dried tomatoes
12 pitted green olives
2 teaspoons cornstarch
2 tablespoons cold water
6 slices crisp-fried bacon, crumbled
SERVES 4
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## Make Ahead
Prepare through step 1 up to 24 hours ahead; store in the refrigerator until needed. Reheat slowly before proceeding with step 2.
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## VARIATION
Try adding a dash of aromatic herbs like cilantro or rosemary to the sauce in step 3.
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### 1
Place chicken in a large skillet over medium heat. Add broth. Bring to a simmer. Simmer chicken for 10 minutes or just until juices run clear when pierced with a fork.
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### 2
Remove chicken and cut into thin slices; set aside. Cover with foil to keep warm.
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### 3
Add onions, tomatoes and olives to broth. Simmer until onions are tender, about 5 minutes. Dissolve cornstarch in cold water.
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### 4
Stir into broth. Cook, stirring continually, until clear and thickened, about 2 minutes. Place chicken on a serving plate. Spoon sauce over chicken. Top with bacon.
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## Make It Quicker
• When you're preparing bacon for breakfast, cook 6 extra slices; drain and crumble or chop into small pieces. Store in the refrigerator or freezer until ready to use. To re-crisp them, spread the pieces between 2 paper towels and microwave on HIGH for 30 seconds.
