Source: Melanie Garnett Distribution
Cook Time: 20 minutes Number of Servings: 4

 4 Whole Boneless Breasts
 3 Cups Chicken Broth
 1/2 Cup Pearl Onions
 1/4 Cup Sun Dried Tomatoes,chopped
 12 Whole Olives, pitted
 2 Tsp Cornstarch
 2 Tbsp Cold Water
 6 Slices Bacon, crisp fried and crushed

Instructions:
Place chicken in a large skillet over medium heat.  Add broth
and bring to a simmer.  Simmer chicken for 10 minutes or until
juice runs clear on fork.  Remove chicken and cut into thin
slices and set aside.  Add onions, tomatoes and olives to
broth.  Simmer until onions are tender.  About 5 minutes. 
Dissolve cornstarch into cold water.  Stir cornstarch and water
mixture into broth.  Cook stirring continually until clear and
thickened, about 2 minutes.  Place chicken on a serving plate
and spoon sauce over chicken.  Top with bacon.
Serve over rice.