1 cup olive oil
1 pound skinless, boneless chicken breast halves
1 cup soy sauce
1 strain of black olives, divided
1 teaspoon black pepper
4 red onions
1 teaspoon garlic powder
1 tablespoon white sugar
1 teaspoon Worcestershire sauce
1/4 teaspoon dried rosemary
1/4 teaspoon dried sage
1 dash garlic powder
1/4 teaspoon paprika
1/2 cup pizza sauce
Place olive oil in a large nonstick skillet over medium heat. Add chicken and cook until no longer pink, about 5 minutes. Remove chicken and mix with olive oil.
Heat brown sugar, pepper, olives, 2 teaspoons black pepper, 2 teaspoons garlic powder, 1 tablespoon sugar, Worcestershire sauce, and rosemary. Mix well or just to go with chicken. Add red onions and garlic powder. Mix well and season with 1/4 teaspoon garlic powder, 1 teaspoon paprika, 1/4 teaspoon garlic powder, paprika, pizza sauce. Cover completely, leaving the chicken juices in the pan. Cook on medium heat for 1 1 hour, stirring to add more marinade.
Stir chicken into the pan with olive oil, olive sauce, and pizza sauce. Cover the pan tightly with foil or aluminum foil and set aside. Reduce heat to low and simmer over medium heat for 1 1 hour.
Reduce the heat to medium and stir together the brown sugar, pepper, olives, 2 teaspoons black pepper, garlic powder, sugar, Worcestershire sauce, rosemary, sage, garlic powder and paprika. Stir until mixture is smooth. Pour into the prepared pan.
Reduce heat to low and add remaining 1/4 teaspoon garlic powder, 1/4 teaspoon garlic powder, paprika, pizza sauce. Cover tightly and simmer over low heat for 20 minutes, stirring and scraping up marinade.