Wrap a piece of bacon around each chicken thigh fillet. Secure with a toothpick if needed.
Heat a large non-stick frying pan over medium-high heat. Cook chicken, seam-side down, for 2 minutes. Turn and cook for a further 2 minutes or until browned.
Combine tomatoes, onion and olives in a baking dish. Drizzle with olive oil.
Arrange chicken over tomato mixture in dish, season with salt and pepper and bake for 20 minutes or until chicken is cooked through.
