3/4 cup butter
2 (4 ounce) cans sliced black olives
1/4 cup chopped onion
1/2 teaspoon salt
1/2 teaspoon paprika
2 tablespoons Worcestershire sauce
3 tablespoons olive oil
1 pound skinless, boneless chicken breast halves
2 teaspoons Worcestershire sauce
1 tablespoon cooking liquid
1 tablespoon cider vinegar
1 tablespoon lemon juice
1 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon garlic salt
Preheat oven to 350 degrees F (175 degrees C).
Place chicken breasts in a 9x13 inch baking dish. Bake 40 minutes in the preheated oven, or until chicken is no longer pink.
Season chicken with salt and paprika. Heat olive oil in a large skillet over medium heat. Place chicken in the skillet, and brown 10 minutes on each side. Reduce heat to low. Saute chicken in the remaining olive oil 5 minutes, turning frequently.
Put chicken in the baking dish. Pour Worcestershire sauce over chicken, and slowly drizzle sauce over all. Pour olive oil over chicken, and set aside. Place chicken in sauce, and add mustard, wine, salt, paprika, Worcestershire sauce, olive oil, and vinegar.
Place toasted chicken in the oven, and reduce heat to medium medium. Mix together lemon juice and lemon zest, and stir chicken with seasoning. Place on medium rack of oven.
Bake 30 minutes in the preheated oven, or until no longer pink, turning once. Remove from oven, and sprinkle salad over chicken. Sprinkle with green onions, and serve.
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