Greek island chicken

-Waldine Van Geffen VGHC42A
      4    chicken breast halves; skin,
           -bone
      2 tb olive oil
      1    Onion; chopped
      3 cl garlic; minced
      1    Red bell pepper; cut strips
  1 1/2 oz Sun-dried tomato halves; no
           -oil
  1 1/2 c  Dry white wine
    1/3 c  Pitted ripe olives; sliced
      1    Lemon; sliced
  1 1/2 ts Cinnamon
      1 ts Honey
           Salt and pepper
           parsley; chopped, garnish
 
  In large skillet over medium heat, saute chicken breasts in oil about
  5 minutes, turning once. Add onion, garlic and red pepper. Saute,
  stirring often, about 4 minutes until onion is limp. With kitchen
  shears, halve tomato halves; stir into skillet with remaining
  ingredients except parsley. Cover and simmer 15 minutes. Remove cover
  and cook 5 more minutes until chicken is tender and sauce is slightly
  reduced. Sprinkle with chopped parsley. Serve over rice, if desired.
  Source: Sonoma Sun-Dried Tomatoes (wrv)