1In 10-inch skillet, cook bacon, onion, garlic and rosemary over medium-high heat about 8 minutes, stirring occasionally, until bacon is crisp. Remove bacon with slotted spoon; set aside.
2Add chicken to skillet. Cook about 5 minutes, turning frequently, until chicken is brown. Add olives, wine and bacon. Cover and cook about 12 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
3Place chicken mixture on serving platter. Sprinkle with croutons and parsley.