Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat.
Add zucchini and cook, stirring occasionally. 6 minutes or until lightly browned; add shallot; stir 1 minute or until soft.
Add tomatoes, olives and rosemary; cook, stirring occasionally, 2 minutes or until tomatoes are hot BUT not collasped; season with 1/4 teaspoon salt and pepper, transfer to plate.
Add remaining 1 tablespoon oil to skillet; season chicken breast with remaining 1/4 teaspoon salt & pepper; cook turning once, 8 minutes or until browned on both sides and firm when pressed in center; transfer to a plate; keep warm.
Add wine to skillet and bring to a boil, return vegetables; cook 1 minute, stirring once or twice to reheat; transfer to platter; top with chicken breast and serve.