8 skinless, boneless chicken breast halves, undrained
1 cup white vinegar
1 tablespoon Worcestershire sauce
1 tablespoon hot lemon juice
1 1/2 tablespoons all-purpose flour
1 pinch ground black pepper
1 tablespoon paprika
2 tablespoons finely chopped onion
8 ounces shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a casserole dish and wrap in aluminum foil; refrigerate 20 minutes, turning once. Heat 2 tablespoons Worcestershire sauce and lemon juice in a small saucepan over medium high heat.
In a mixing bowl, combine vinegar, olives, flour, pepper and paprika; stir over medium heat until gradually mixed until well blended. Chill several hours before serving.
Rinse wrapped chicken and cut into cubes. Place in a small bowl and fold in cheese until well coated. Wrap tightly in aluminum foil.
Place chicken, lettuce, tomato slices in a medium baking dish. Spread chilled lettuce over chicken, and sprinkle with Cheddar cheese.
Bake at 350 degrees F (175 degrees C) for 10-15 minutes, or until chicken is cooked through and lettuce is tender. Top with lettuce, tomato slices and cheese.