remove the tenders from the chicken breasts
in a cast iron skillet running at medium high temperature
add a drizzle of olive oil
take the chicken breasts with topside down and then brown them up
take them out
turn the temperature down just a tad
add two chopped up white onions
when the onions are starting to brown up nicely and soften
squeeze in two cloves of garlic
add 1 tbsp of smoked paprika
add 1 tbsp of red chili flakes
add 4 tbsp of tomato paste
add 6 fillet of chopped anchovies
add 3 cans of crusted tomatoes
add 250 ml of chicken stock
add salt and pepper
add 2 tbsp of oregano
let it simmer for 4-5 minutes
add olives capers
add the chopped up green olives
get that mixed in
nestle the chicken breast
add the tenders from the chicken
let it simmer for 4-5 minutes
place it in the oven, middle rag at 180℃ - 356℉ for 30-35 minutes until internal temperature of the chicken reaches 68-69° don't take it all the way to 75 because the carryover temperature will cook it till it's perfect
let it cool down to a good eating temperature
ready to serve