Tuscan Chicken Stew

Having had a lot of leftover turkey I switched the chicken in this with Turkey.  It worked really well and was a nice change :)

1 tbsp olive
4 boneless, skinless chicken breasts or a combination of boneless breasts and thighs
salt
14 oz (398 ml) can diced tomatoes
1 tsp dried basil
1/2 tsp dried rosemary leaves, crumbled
2 cloves garlic, minced
1/2 lb (250 g) green beans
1/2 cup pitted black olives

1. Heat oil in a large frying pan over medium heat.  Slice each breast into 3 or 4 chunks; cut thighs in half.  Season with salt to taste.  Add half the chicken to pan.  Cook until golden, about 2 to 3 minutes a side.  Remove to a plate.  Repeat with remaining chicken.
2. Add tomatoes, basil, rosemary and garlic.  Bring to a boil.  Return chicken and any juices to pan.  Reduce heat and simmer, partially covered for 10 minutes.  Add beans and olives.  Continue to cook, uncovered until beans and chicken are cooked through, 10 to 15 minutes more.

Serve with steamed rice.