4 boneless, skinned chicken breast halves (1 lb.)
1 tbsp. olive oil
2 tbsp. orange juice
1 tbsp. sherry wine vinegar or white-wine vinegar
1 clove garlic, crushed
1 tbsp. sliced black olives
1 tbsp. sliced green olives
1 tbsp. diced pimento
1 tbsp. chopped parsley
1 tbsp. sliced almonds
4 sweet green pepper rings
4 tomato slices

Brown chicken in oil in large nonstick skillet over medium-high. Lower heat; cook, covered, 8 minutes until tender. Remove chicken to serving plate; keep warm. Add juice, vinegar, garlic, black and green olives, pimento, parsley and almonds to same skillet. Gently heat. To serve: Slice chicken and arrange on plates with pepper rings and tomato slices. Spoon sauce over top.