Mediterranean Chicken

2 tablespoons chicken broth

6 skinless, boneless chicken breast halves , trimmed of fat

3 cloves garlic, minced

1/2 cup diced onion

3 cups tomatoes, chopped

1/2 cup chicken broth

2 teaspoons chopped fresh thyme

1 tablespoon chopped fresh basil

1/2 cup kalamata olives

1/4 cup chopped fresh parsley

salt and pepper to taste

Heat large non-stick skillet over medium heat and spray lightly with no fat/no calorie cooking spray. Brown chicken 4-6 minutes on each side, until golden. Remove chicken from skillet and set aside. Sauté onion in pan drippings for 3 minutes, then add garlic and sauté for about 30 more seconds. Add tomatoes and bring to a boil. Lower heat and add remaining broth, thyme, and basil. Simmer for 5 minutes. Return chicken to the skillet and cover. Cook over low heat until the chicken is cooked through and no longer pink. Add olives and parsley to the skillet and cook for 1 minute. Season with salt and pepper to taste.