What you'll need:     6   skinless, boneless chicken-breast halves   10   pimiento-stuffed green olives, sliced   8   garlic cloves, minced   1/3   cup brown sugar   4   tablespoons balsamic vinegar   3   teaspoons extra-virgin olive oil   2   teaspoons black pepper powder   2   teaspoons dried basil   1   teaspoon salt

Directions:     1.   Cut chicken into 1-inch strips.   2.   Combine all ingredients in large bowl; mix well. Seal and marinate chicken in refrigerator 1 hour.     3.   Preheat oven to 350°F.   4.   Pour chicken mixture in a foil-lined 15.4" x 10.5" baking pan. Bake for 40 minutes or until juice nearly dry.     5.   Serve with vegetables. Make 6 servings.