• 4 chicken breast
• 1/4 cup of flour
• 1 can diced tomato
• 1/2 cup of kalamata olives
• 1 brown onion - chopped
• 50g butter
• 2 tablespoon of chopped parsley

Place the flour in the zip lock bag, add salt and pepper. Shake the bag. Place the flour in a plate and coat the chicken breasts. Shake the access flour. Heat up butter in a frying pan. Cook the chicken breast till it just turn golden brown. Place the chicken breasts in a casserole dish. Using the same frying pan, saute the onion until soft. Add the diced tomato. Season to taste. Pour the tomato mix into the dish, cover and bake at 180C for 30 minutes. Add the kalamata olives the last 5 minutes. Sprinkle with parsley. Serve with steam potatoes and broccolli.