Ingredients

3/4 cup balsamic vinegar
1/2 cup water
1 teaspoon dried minced onion
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried minced garlic
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
1/4 teaspoon crushed dried rosemary
1/4 teaspoon dried parsley flakes
1/4 teaspoon chili powder
1/8 teaspoon dried oregano
4 (6 ounce) skinless boneless chicken breast halves
1 can diced tomatoes
8 kalamata olives chopped

Instructions

Whisk together the balsamic vinegar, water, onion, red pepper flakes, garlic, salt, pepper, paprika, rosemary, parsley, chili powder, and oregano in a bowl.   Add the chicken breasts, coat with the marinade and put in the refrigerator for 30 minutes to overnight.

Preheat oven to 400 degrees.  Line a baking sheet with aluminum foil, or lightly grease a broiler pan. Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade, and place the chicken breasts onto the baking sheet.  Place the olives on top of the chicken and then pour the canned tomatoes on top of the olives.

Bake for 40 minutes.