Instructions: Cook bacon, onion, garlic, and rosemary over medium-high heat about 8 minutes, stirring occasionally, until bacon is crisp. Remove bacon with slotted spoon. Set aside.

Add chicken to skillet. Cook about 5 minutes, turning frequently, until chicken is browned. Add olives, wine/broth, and bacon. Cover and cook about 12 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.

Place chicken on serving platter; sprinkle with croutons and parsley.

This recipe yields 4 servings.

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