In a large stockpot add diced tomatoes and garlic cloves. Use an immersion blender to blend these ingredients to a thinner sauce. (Can also add to a blender and then transfer to pot). Heat on medium high heat for 3 minutes.

Add chicken broth, olives, rosemary, oregano and cinnamon stick to the pot. Stir to combine. Add chicken breasts and push into the sauce until covered as much as possible. Cook on medium high heat for 12 minutes, turning chicken once halfway.

Use a meat thermometer to ensure chicken has reached an internal temperature of 160F. Remove chicken from pan to plates, spooning sauce over top.