I slacked off and used canned tomato, it is easier. The original recipe calls for capers but we are out.

The chicken is baked from frozen from the costco bag-o-chicken.

• 4 chicken breast halves
• 1 small yellow onion, diced
• 1.5 tbps chopped garlic
• ~20 small Spanish pimento olives (didn't weigh them), diced
• Salt and Pepper to taste
• 2 tbsp olive oil
• 2 cans diced tomato, drained

Chicken (from frozen):

1. Heat oven to 350 deg
2. Place chicken in baking dish, brush lightly with olive oil (or spray with cooking spray)
3. Bake ~25 min
4. Top with tomato olive mixture, bake additional 10min

Tomato, Olive topping (Start while heating oven):

1. Heat the oil, lightly brown the garlic. Take a moment to appreciate the smell of cooking garlic
2. Add the onion cook until slightly translucent
3. Turn up the heat to medium and add olives, heat until hot, stir a bit
4. Add tomato, simmer for ~10 min
5. With ~10min left on the chicken, top with tomato mixture

Enjoy with a salad and possibly a carb, Basic recipe from "How to Cook Anything"

This is a picture of me taking a picture of dinner (or really the food I pre-cooked for dinner some time next week).

Using a Joby Gorillapod SLR-ZOOM, Nikon D1x, Nikon 17-35/2.8 AF-S and MC30 cable release. The Joby has a little bit of vibration when I let go of the D1x so I wait for a moment and fire with the cable release