Instructions: Heat 1 1/2 tablespoons oil in heavy medium skillet over medium heat. Sprinkle chicken on both sides with salt, pepper, and 1 tablespoon marjoram. Add to skillet; saute until golden, about 4 minutes per side. Transfer chicken to plate.

Add 1 tablespoon oil to skillet. Add bell pepper; saute 2 minutes. Add garlic; saute 1 minute. Add tomatoes; saute until juices are released, about 3 minutes. Stir in olives and 2 tablespoons marjoram.

Return chicken to skillet. Reduce heat to medium-low, cover, and simmer until chicken is cooked through, about 2 minutes. Season with salt and pepper.

This recipe yields 2 servings;

can be doubled.

Comments: Spoon some of the sauce over noodles that have been tossed with Parmesan cheese; serve with a salad of balsamic-dressed mesclun and with crusty bread. Almond cookies and grapes are a simple finale.

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