2 whole boneless skinless chicken breasts -- split
1 small onion -- chopped
1 tablespoon butter
1 tablespoon extra virgin olive oil
1 15 oz can tomato sauce
1 1/2 teaspoons oregano
1 teaspoon fresh parsley -- chopped
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
1/2 teaspoon sugar
1/2 teaspoon basil
fresh ground black pepper -- to taste
1 2 1/4oz can sliced ripe olives -- drained
4 slices mozzarella cheese
fresh grated Parmesan cheese (optional) -- to taste

Preheat oven to 425°F. Combine olive oil and butter in a large skillet over medium high heat until butter is melted. Add chicken and onions, and saute until chicken pieces are golden. Spray a 2 quart casserole with olive oil no-stick spray and turn chicken and onions into it. Combine tomato sauce, oregano, parsley, garlic salt, onion powder, sugar, basil, and fresh ground pepper. Pour over chicken, cover, and bake at 425F for 15 minutes. Sprinkle on parmesan cheese if used, then top with olives and mozzarella slices and bake, uncovered, an additional 10 minutes. Serve on rice or angel hair pasta.