1 1/2 pounds skinless, boneless chicken breast halves
1/2 cup olive oil
1/2 cup Italian seasoning
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 tablespoons hot water
1/2 cup chicken broth
6 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2 teaspoons dried rosemary
1 (28 ounce) can whole kernel corn
1/2 cup chicken broth
1/2 cup honey
1/4 teaspoon dried basil
1/4 teaspoon dried minced onion
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried marjors
1/4 teaspoon dried basil
Heat oil and brown chicken in a large skillet over medium high heat. Cover and brown on both sides.
Boil chicken in a large pot of water for 5 minutes.
When chicken is cooked through, drain on paper towels, and remove skin and bones.
Combine olive oil, Italian seasoning, lemon juice, hot water, chicken broth, garlic, diced black olives, lemon zest, lemon zest, red pepper flakes, basil, oregano, rosemary, corn, chicken broth, honey, basil, oregano, thyme, basil, marjors. Pour into a 6x8 inch baking dish.
Bake uncovered, uncovered, for 60 minutes, turning once, until chicken is cooked through. Serve chicken breasts with olive oil sauce.