1/3 cup pitted kalamata or pitted ripe olives, halved
2 tsp. fresh rosemary leaves
1/2 cup orange juice
1 jar Bertolli® Vineyard Premium Collections Marinara with Burgundy Wine Sauce
1/4 tsp. ground black pepper
Heat Olive Oil in 12-inch skillet over medium-high heat and brown chicken. Remove chicken and set aside; reserve drippings.
Add garlic, olives and rosemary to reserved drippings and cook over medium heat, stirring occasionally, 2 minutes. Add orange juice, stirring up brown bits from bottom of skillet. Stir in Sauce and pepper. Bring to a boil over high heat. Return chicken to skillet. Reduce heat to low and simmer covered 30 minutes or until chicken is thoroughly cooked.
Serve chicken and sauce, if desired, over hot cooked rice.