Instructions: Cook bacon in 10-inch skillet until crisp. Remove with slotted spoon to paper towel; reserve. Pour off all but 1 Tablespoons of the drippings.

Cook onion and garlic in drippings until tender, about 4 minutes. Add tomatoes, picante sauce, and green olives; bring to a boil. Add chicken and combine into sauce. Reduce heat; cover and simmer until chicken is tender, about 30 minutes. Remove chicken to serving platter. Cook sauce over high heat until thickened to desired consistency. Spoon sauce over chicken; sprinkle with reserved bacon and cilantro. Serve with additional picante sauce.

Makes 4 servings.

Frank Neve

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