Step 1

Preheat oven to 350°F (175°C)

Step 2

Season chicken with salt and pepper on both sides.

Step 3

In a large Dutch oven, heat 1 Tbsp (15 mL) oil over medium heat. Place chicken breasts, skin side down and brown on both sides. Remove from heat and set aside.

Step 4

Heat remaining oil and sauté garlic for one minute; add onion, oregano, rosemary, olives and zucchini and sauté for 2 to 3 minutes or until zucchini starts to brown. Remove vegetable mixture from pan and set aside.

Step 5

Add white wine to the pan and deglaze. Return chicken and vegetable mixture to the pan; stir in cherry and diced tomatoes. Cover with a tight fitting lid and bake in oven for 40 to 45 minutes or until meat thermometer reaches 165°F (74°C)