1 cup olive oil
2 chicken breast halves
1/2 cup fresh bread crumbs
1/4 cup olive oil
1 cup fresh lemon juice
1/4 teaspoon salt
1/2 teaspoon dry mustard
4 skinless, boneless chicken breast halves
1 cup chopped cooked chicken breast meat
1 1/4 cups tomato sauce
1 tablespoon olive oil
1 tablespoon lemon juice
1/2 teaspoon dried oregano
Combine 2 tablespoons olive oil, bread crumbs, lemon juice, salt, dry mustard, chicken and tomato sauce in small mixing bowl.
Heat olive oil in a large heavy skillet over medium heat. Add chicken and sprinkle with olive oil. Cook over medium heat for 5 minutes, stirring occasionally, until heated through.
Stir tomato sauce, olive oil, lemon juice, oregano and olive oil mixture into skillet. Bring to a simmer, then pour chicken mixture into skillet. Return skillet to a boil, then stir to coat.
Return chicken to skillet with remaining ingredients. Reduce heat; simmer over medium heat for 15 minutes.