Mediterranean-style Chicken

4 small boneless skinless chicken breast halves
1 can Italian-style diced tomatoes, undrained
1/2 cup black olives, chopped
1 TBSP Lemon Zest
1 cup finely shredded cheese

Heat large nonstick skillet on medium-high heat. Add chicken; cover. Cook 5 to 7 min. on each side or until done. Remove chicken from skillet.

Add tomatoes, olives and lemon zest to skillet. Cook 4 min. or until hot, stirring often.

Return chicken to skillet; cook 1 min. or until hot. Top with cheese.

Serve over hot cooked rotini or penne pasta.

I put to much lemon zest in it so no one liked it. I don't think I really liked it overall though.