Serves: 6

   6 boneless skinless chicken breast halves
   Salt and pepper, to taste
   3 tablespoons olive oil
   1 onion chopped
   1 clove garlic, minced
   1 (28-ounce) can Italian plum tomatoes, drained and chopped
   1/2 cup dry white wine
   6 tablespoons agave
   1/2 teaspoon dried thyme, crushed
   1/2 teaspoon dried tarragon, crushed
   1 cup pitted black olives halved
   3 tablespoons chopped parsley, to garnish

Chicken in Agave Tomatoes is from the Cook'n with Agave collection.

Flatten chicken breasts slightly by pounding them between 2 pieces of waxed paper. Sprinkle both sides with salt and pepper. Heat oil in large skillet over medium heat. Working in batches, cook chicken breasts about 3 minutes per side, until browned. Remove and keep warm. In same skillet, cook onion and garlic until soft, about 3 minutes. Stir in tomatoes, wine, agave, thyme and tarragon. Simmer sauce about 15 minutes or until thick. Return chicken to sauce; add olives. Cover and cook another 3 minutes. Season with salt and pepper, if desired. To serve, divide chicken and sauce evenly between serving plates. Sprinkle with parsley.

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Healthy products from remote regions of the world!