Step 1

Take chicken breasts out of the fridge and let them come to room temperature.

Step 2

Preheat oven to 375F/190C and spray baking dish with non-stick spray. (I used a dish that was 8" x 11" but something close to that will work fine.)

Step 3

Drain can and chop the black olives, chop green olives, chop red onion, and chop capers.

Step 4

Mix chopped black olives, green olives, red onion, and capers with Dijon mustard, garlic, lemon juice, and olive oil to make the topping.

Step 5

Trim chicken as needed and season with Poultry Seasoning (affiliate link) and a little salt and pepper.

Step 6

Heat olive oil in a large frying pan and brown the chicken about 5 minutes per side, or just until it's nicely browned. (It will not be fully cooked at this point.)

Step 7

Cut chicken into 3 or 4 lengthwise strips (Make 4 strips for large chicken breasts or 3 for smaller ones. You want the strips to be about the same thickness.)

Step 8

Arrange chicken strips in a baking dish. (I used a dish that was 8" x 11" but any size close to that will work.

Step 9

Spoon the olive and caper sauce over the chicken, trying to get all the pieces of chicken covered with sauce.

Step 10

Bake 20 -25 minutes, or until the chicken is cooked through and the whole dish is bubbling hot.

Step 11

I would use an Instant Read Meat Thermometer (affiliate link) if you have one to check that chicken has reached a temperature of 165F/75C after 20 minutes, and cook it a few minutes longer if needed.

Step 12

Serve hot, with the sauce and pan juices spooned over the chicken strips when you plate it.