Instructions

• Take the chicken breasts out of the fridge and let them come to room temperature. Preheat the oven to 375°F (190°C). Spray an 8" x 11" (or similar-sized) baking dish with non-stick spray.
• Drain the 6 oz can of black olives. Chop the black olives, chop the 1/4 cup green olives, chop the 1/4 cup capers, and chop the 2 T red onion.
• In a bowl, combine the chopped black olives, chopped green olives, chopped capers, chopped red onion, 1 tsp minced garlic, 2 T Dijon mustard, 2 T fresh lemon juice, and 2 T olive oil. Stir to make the topping. (Reserve the remaining 1 T olive oil for browning the chicken.)
• Trim the chicken breasts as needed. Evenly sprinkle the 2 tsp Poultry Seasoning over all the breasts, then add salt and fresh-ground black pepper to taste.
• Heat the reserved 1 T olive oil in a large frying pan over medium-high heat. When the oil is hot, add the chicken breasts and brown about 5 minutes per side, until nicely browned (they will not be fully cooked).
• Remove the browned breasts to a cutting board. Cut each breast lengthwise into 3 or 4 strips (use 4 strips for larger breasts or 3 for smaller ones), keeping the strips about the same thickness for even cooking.
• Arrange the chicken strips in the prepared baking dish in a single layer. Spoon the olive-and-caper topping evenly over the chicken so the pieces are well covered.
• Bake in the preheated oven for 20–25 minutes, until the chicken is cooked through and the dish is bubbling hot. The internal temperature should reach 165°F (75°C); use an instant-read thermometer if you have one and cook a few minutes longer if needed.
• Serve the chicken hot, spooning the sauce and pan juices over the strips.