Chicken Paved With Tomatoes

• 6 skinless and boneless chicken breasts (about 2 1/2 pounds)
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons finely chopped imported black olives or olive paste
• 3 medium-ripe tomatoes, sliced thin
• Freshly ground black pepper
• 1 tablespoon finely minced fresh basil

1. Preheat a grill or broiler.
2. Brush the chicken breasts with one-and-a-half tablespoons of the oil.
3. Grill or broil the chicken until it is lightly browned on both sides and just cook through, six to eight minutes on each side.
4. Spread the olives or olive paste on the top of each chicken breast and cover with overlapping slices of tomato.
5. Brush with remaining olive oil and season with pepper.
6. If you used a grill, move the hot coals to one side and place a sheet of heavy-duty foil on the grill rack not directly over the coals.
7. Place the chicken breasts on the foil, tomato side up, and cover the grill for five minutes, just long enough to allow the tomatoes to warm.
8. If you used a broiler, turn it off and return the chicken breasts to the broiler for about five minutes.
9. Sprinkle the chicken with basil and serve.

chicken breasts, extravirgin olive oil, imported black olives, tomatoes, freshly ground black pepper, fresh basil

Taken from cooking.nytimes.com/recipes/3655 (may not work)