Chicken Costa Del Sol


  1. Sprinkle chicken with 1-1/2 tsp. rosemary, salt and pepper. Heat oil in heavy medium skillet over medium heat.
  2. Add chicken to skillet; sauté until brown and just cooked through, about 5 minutes per side. Using tongs, transfer chicken to plate. Increase heat to medium-high.
  3. Add peppers to same skillet; sauté until wilted and beginning to brown, about 3 minutes. Add garlic and remaining 1 1/2 tsp. rosemary; stir until fragrant, about 30 seconds. Mix in olives and vinegar.
  4. Return chicken and any accumulated juices on plate to skillet. Simmer until chicken is heated through, about 2 minutes.
  5. Season with salt and pepper. Transfer chicken to plates. Spoon pepper mixture over and serve.


  • 1 Tbsp. garlic, chopped in oil
  • 1/3 Cup olive(s), Kalamata, pitted
  • 1 1/2 Cups Peak Fresh Produce® Pepper(s), Green Bell, thinly sliced
  • 2 Tbsp. Piancone® Oil, Olive, Extra Virgin
  • 3 Tbsp. rosemary, fresh sprigs, chopped
  • 4 Tsp. Village Garden® Balsamic Vinaigrette
  • 2 Large West Creek® Chicken, Breast(s), Boneless