Heat 2 teaspoons oil in large (12 inch) nonstick skillet over moderate-high heat. Season cutlets with salt and pepper. Saute until lightly browned on both sides, 2 to 3 minutes. Remove; reduce heat to moderate. Heat remaining 1 teaspoon oil, add on ion, fennel and 1/2 cup water to skillet. Cook until onion is transparent, about 3 minutes. Add tomatoes, stirring to loosen any browned bits from bottom of skillet. Re turn chicken to skillet; bring to a boil; cover and heat 3 minutes. Makes 4 servings. Serve garnished with olives, if desired. NUTRIENT VALUE PER SERVING: 187 calories, 27 g protein, 5 g fat, 7 g carbohydrate, 355 mg sodium, 66 mg cholesterol chick 22