Grilled Endive with Chicken and Olives

Tools:
Large skillet, bowl spoon knife, and frying pan.
Ingredients:
4 chicken breasts chopped into bite size pieces
1 can tomatoes
1/4 cup to 1/2 cup chopped green and black olives.
3 endive pod sliced in half length wise
1 TBSP olive oil
pat of butter

Open can of tomatoes and add to chicken in a bowl, let it sit for about 15 minutes.
Heat fry pan on low to medium heat with olive oil and butter. When pan is hot place endive in pan open side down and heat for 3 to 4 minutes and turn over and repeat.  Remove the endive from hot pan and place aside.  Place chicken and tomatoes mixture and cook till chicken is done. If you need more oil you can add it. Chicken should take about 20 minutes to grill. When chicken is just about cooked add the rest of the ingredients  and cook until veggies are starting to get soft. Mix every 4 minutes or so.  This part should take about 10-15 minutes. When it is done, scoop it on a plate with the endive. The core of the endive is really bitter but the tops are really good especially eaten with all the flavors.