Instructions

Preheat the oven to 425F.

Cut each chicken in half.  Then butterfly open and cut into 2 pieces again.  Each chicken breast should give you 4 pieces.    Place the flour in a bowl or onto a large plate with the oregano, Italian seasoning, garlic salt and S&P.  Mix together, then dredge each piece of chicken into the flour, coating them well.

Chop the onion and pepper and set aside.  Peel the garlic and set aside.

Place a large cast iron skillet on the stove over low heat and allow it to heat up.  Once hot, add about 1 tablespoon of oil.  Start sautéing the chicken, about 2 minutes per side.  Transfer the chicken to a clean plate and repeat until all chicken is sautéed (add more oil in between batches if needed and allow the oil to heat up again), then set the plate aside.

Wipe the pan out or rinse it out.  Return the pan to the stove over medium-high heat.  Add a tablespoon of butter.  Once the butter melts, add 1 tablespoon of oil.  Sauté the onion and pepper for about 8-10 minutes.  Then add the garlic and continue cooking for 1 minute.

In a large bowl, mix together the fire roasted tomatoes, chicken broth, red wine, garlic salt, oregano, Italian Seasonings, S&P, thyme, rosemary and parsley.  Pour about 1/2 of the mixture into the skillet.  Place 1/2 of the chicken into the sauce.  Place about 1/2 of the olives around the chicken.  Add the remaining tomato mixture then top with the rest of the chicken.   Place the rest of the olives around the chicken.

Place the skillet into the oven and bake for approx. 30 minutes, until chicken is cooked through, to an internal temp of 160 degrees.   Remove from the oven, serve over a bed of rice or noodles.

Mangia! Enjoy!