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1
Place each chicken breast between 2 layers of plastic and pound to a 1/2-inch thickness.
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2
Transfer to a large plate.
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3
Cover the chicken and refrigerate.
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4
Melt the butter in a medium skillet.
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5
Add the onion and cook over moderately low heat, stirring, until softened and browned, about 20 minutes.
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6
Add a few tablespoons of water to the skillet to keep the onion from sticking.
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7
Transfer to a small bowl and add the olives, rosemary and a pinch each of salt and pepper.
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8
Let cool completely.
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9
Lay the chicken, skin side down, on a work surface and season with salt and pepper.
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10
Spread one-quarter of the filling on each breast, leaving a 1-inch border all around.
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11
Separate the skin from the meat.
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12
Roll up the meat; wrap the skin around the meat to enclose it.
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13
Tie each roll in 3 places with cotton kitchen string.
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14
Preheat the oven to 375.
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15
Heat the oil in a large skillet until shimmering.
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16
Season the chicken with salt and cook over moderately high heat until browned all over, about 10 minutes.
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17
Transfer the chicken to a rimmed baking sheet and bake for about 10 minutes, or until an instant-read thermometer inserted in the center reaches 135.
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18
Let the chicken rest for 5 minutes, then discard the string.
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19
Slice the chicken diagonally 1/2 inch thick.
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20
Meanwhile, set the large skillet over high heat.
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21
Add the shallots and cook for 1 minute, scraping up any browned bits.
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22
Add the tomatoes and any accumulated chicken juices and cook, stirring, just until heated through, about 4 minutes.
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23
Spoon the tomatoes onto individual plates and arrange the chicken on top.
