1/2 pound skinless, boneless chicken breast halves
4 tablespoons olive oil
2 (10 ounce) cans tomato sauce
1 cup diced green olives
1/4 cup chopped onion
2 cloves garlic, minced
2 tablespoons Italian seasoning
1/4 teaspoon paprika
Heat the olive oil in a medium saucepan or Dutch oven over medium heat. Add chicken and brown lightly. Remove chicken from pan; cool slightly.
Heat tomato sauce in a medium saucepan over medium heat. Stir tomato mixture into chicken; cook, stirring, until thickened. Remove chicken from saucepan.
Add olives, onion, garlic, Italian seasoning and paprika; mix well. Spoon mixture into a greased 9x13 inch baking dish.
Cover baking dish loosely with aluminum foil. Bake uncovered in preheated oven for 30 minutes, or until chicken is no longer pink and juices run clear. Serve hot or cold.