1 (1 ounce) square unsalted butter
1/2 cup water
1 tablespoon all-purpose flour
1 teaspoon dried parsley
salt and pepper to taste
1 tablespoon chicken bouillon granules
1 tablespoon vegetable oil
1 tablespoon chopped onion
1 (10 ounce) package frozen chopped chicken meat
1 (10 ounce) can diced tomatoes with green chile peppers
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix the butter, water, flour, parsley, salt, pepper, and chicken bouillon granules. Stuff a 9x13-inch baking dish with the chicken and olive mixture.
Bake at 350 degrees F (175 degrees C) for about 2 hours. Turn chicken breasts over and bake until cooked through, about 10 minutes. Remove from oven and place on waxed paper.
Bake chicken breasts for an additional 30 minutes. Remove chicken from oven and cut into bite size pieces. Pat dry and brush breasts with vegetable oil.
Heat oil in a medium saucepan and saute chicken and olive mixture over medium heat for about 1 minute. Stir in the chicken and tomato mixture. Drop breasts by spoonfuls into saucepan, and cook for about 10 minutes. Return breasts to oven and bake for an additional 10 to 15 minutes. Serve warm.