Chicken with pseudo tapenade

I love olives. I love tapenade too. Google insists I am spelling that wrong, but whatever. I got some fresh olives the other day for some salad jars and I had some left over. I also love chicken but seriously, how many times can you fry up some chicken breast the same way? Here's what I did:

Chicken:

2 chicken breasts
Kosher salt
Pepper
Usual spice (Equal parts paprika, onion powder, garlic powder, salt, pepper)
Olive oil

Pseudo tapenade:
10-12 kalamata olives
1 ripe tomato
A few stems of parsley
7 basil leaves
1 tsp dried oregano
1 tbs olive oil
1 pinch salt

To start, combine all the tapenade ingredients. Chop the tomato and olives very small and mix all together. Let this sit for a good while before serving, anything less than an hour doesn't do it justice.

For the chicken, when you're ready to eat, simply season each breast with a bit of the usual and more kosher salt and pepper, heat up the oil really hot and do a decent browning on each side. This is important - if you don't crisp it up now, it will get soggy under the tapenade. Throw it in the oven at 350 for about 10-15 to cook through.

Serve chicken covered by a spread of room temperature tapenade with some pilaf with a bit of feta. I'm thinking broccoli will go well with this. Yum.