4 chicken breasts
1 tbsp olive oil
1 batch simple tomato sauce
1/4 - 1/2 cup pitted and sliced black or green olives
1 cup shredded mozzarella
1/4 cup basil, torn
Preheat oven to 425 degrees.
In a large oven-proof skillet, heat the olive oil over medium-high heat. Season the chicken breasts on both sides with salt and pepper. When the skillet is hot, cook 2-3 minutes on both sides until browned but not cooked all the way through. Turn off the heat and remove the chicken from the pan. Pour in the tomato sauce and scrape up any browned bits from the bottom of the pan. Place the chicken back in the pan and sprinkle over the olives and cover in mozzarella cheese. Bake for 20 minutes until the chicken is no longer pink inside. Remove from the oven and sprinkle with the fresh basil before serving.
