Veracruz Chicken

2        roma tomatoes, seeded, diced
2 C    onions, sliced
1/2 C    pimento-stuffed olives, chopped
1/2 C    cilantro, chopped
1/2 C    Jalapeños, seeded, sliced
3 T    lime juice, fresh
2 T    capers, drained
4     chicken breasts, boneless/skinless
6 T    EV Olive Oil
1 T    garlic, minced
2    bay leaves
1 t    thyme
1/4 c    chicken broth.

1.    combine tomatoes, olives, cilantro, jalapenos, lime juice and capers.
2.    Season breasts with a little s & p. Dredge one side in flour.
3.    Heat oil in a large oven-proof saute pan over med/high heat. Add chicken and saute about 3 minutes or
                  until browned. Remove and set aside.
4.    Add onion, garlic, bay leaves and thyme to pan and saute 3 minutes. Stir in broth to deglaze and then
                  add half the tomato mixture.
5.    Nestle chicken into the tomato mixture and roast in oven 5 - 7 minutes
                   Remove from heat, discard Bay Leaves.
     Serve remaining tomato mixture over chicken breasts.