2 tablespoons olive oil
1 pound skinless, boneless chicken breast halves
2 ounces black olives, halved
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
6 tablespoons seasoned dry mustard
1 teaspoon paprika
1 teaspoon minced onion
1 teaspoon garlic salt
1 cup hot water
In a medium bowl, mix olive oil, chicken legs, olives, cheese, salt, pepper, basil and garlic salt. Cover and let marinate in the refrigerator at least 2 hours.
Preheat oven to 325 degrees F (165 degrees C). Brush chicken with 1/2 teaspoon olive oil mixture and sprinkle with paprika, oregano and basil.
Roast chicken uncovered 5 to 6 minutes per side, until no longer pink in the center. Remove from oven. Brush with hot water.
Lay chicken on a baking sheet about 8 inches apart. Brush sides of chicken with olive oil mixture and let cool. Sprinkle with marinade, olives, cheese, salt, pepper, basil and garlic salt.
Bake uncovered or to prevent sticking, in the center of each chicken breast for 20 to 25 minutes, or until chicken is no longer pink in the center. Serve with pasta sauce, tomato sauce, tomato soup, or pasta sauce.