Step 1

Cook bacon in large skillet until crisp. Remove bacon from skillet; drain on paper towels. Discard drippings from skillet.

Step 2

Heat dressing in same skillet on medium-high heat. Meanwhile, cut chicken breasts crosswise in half. Add chicken to skillet; sprinkle with oregano. Cook 3 min. on each side or until breasts are evenly browned on both sides. Meanwhile, blend canned tomatoes, onions, garlic and jalapeño in blender until smooth.

Step 3

Move chicken pieces to outside edge of skillet. Add tomato mixture; bring to boil. Crumble bacon coarsely over ingredients in skillet. Add peas, cherry tomatoes, 1/2 cup olives and 1/4 cup cilantro; mix well. Cover; simmer on medium-low heat 15 min. or until chicken is done (165ºF). Serve over rice. Top with remaining olives and cilantro.