1 1/2 teaspoons extra-virgin olive oil
4 large sprigs fresh rosemary
4 boneless, skinless chicken breast halves, trimmed of fat (1-1 1/4 pounds total)
4 teaspoons black olive paste (see Ingredient note)
Freshly ground pepper to taste
Ingredient note: An equal amount of minced black olives can be substituted for the black olive paste.
1/4 teaspoon salt, or to taste
Sweet and Sour Onion Jam (recipe follows)