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• 6 boneless, skinless chicken breast halves
• salt and black pepper, to taste
• 3 tablespoons olive oil
• 2 large garlic cloves, minced or put through a garlic press
• 1 medium onion, chopped
• 1 tablespoon minced fresh oregano, or 1-1/2 teaspoons dried
• 1 tablespoon minced fresh basil, or 1-1/2 teaspoons dried
• 6 ripe plum tomatoes, roughly chopped
• 1 large red bell pepper, seeded and roughly chopped
• 1/4 cup chopped black olives

Preheat oven to 400°F.

Season the chicken breasts liberally with salt and pepper, and set aside.

Combine the olive oil with the garlic, onion, oregano, basil, tomatoes and red bell pepper.

Put the chicken breasts in a single layer in a baking dish. Cover with the vegetable mixture. Cover the baking dish with aluminum foil, and bake for 40 to 45 minutes or until chicken breasts are cooked through.

Remove the chicken breasts to a serving dish. Add the chopped black olives to the cooked vegetables in the pan and mix well. Pour vegetable mixture over the chicken.

Serve alone or over cooked rice.