If using chicken breasts slice them in half the long way so that they are equal in thickness. Poke holes in them with a fork.

Mix the marinade (first 8 ingredients) together. Add a little water or chicken stock if it is too thick.

If the sun-dried tomatoes do not come sliced, slice them into 3-4” long strips.

If the sun-dried olives come in oil, use some of that oil in the marinade, otherwise add a tablespoon or so of olive oil.

Marinade the chicken for at least one hour.

Preheat a cast iron skillet on the stove over a medium flame.

Preheat the oven to 350 F.

Remove the chicken breasts and wipe off the marinade with a spatula – reserve the marinade.

Put the marinade in a small sauce pan and bring to a simmer.

Sprinkle the chicken breasts with salt and pepper on both sides.

Add 1-2 Tbsp of olive oil to the skillet, and quickly brown both sides of the chicken breasts.

Remove the skillet from the heat, and spoon the remaining marinade over the chicken breasts.

Place in the oven for 10-20 minutes until the internal temp reaches 165 and the marinade is bubbling.

When done, sprinkle with freshly grated Parmesan.