Chicken Tapenade

This is an hour, start to serve, and is based on my standard browned chicken then baked recipe. You might want to start some rice when you put the chicken in the oven, or put a pot of water on to boil for pasta.

1 1/2 lbs boneless breast of chicken
3 tbs butter(unsalted. I always use unsalted butter, that way I can control the amount of salt in the recipe)
1 large Shallot, minced (chopped up very fine)
1/2 cup dry white wine
1 cup prepared tapenade (you can find this at any supermarket, probably near ketchup or relish, it's chopped olives in oil with garlic and spices. It's pretty easy to make yourself; I'll post that recipe soon)
1 cup shredded cheese (cheddar would be good for this, but blue cheese or gorgonzola would be a nice variation)
1 28-oz can crushed tomatoes
3 tbs Dijon mustard

Preheat the oven to 350Degrees
Pepper and very lightly salt the chicken. Go easy on the salt as the tapenade is salty itself. I always use kosher salt: it's got great texture and will give you a salty flavor with less sodium than regular table salt.
Heat the Butter in a medium-high skillet until the foam subsides
Add the shallot and cook until tender, 3-5 minutes
Add the wine and reduce by half, probably about 7 minutes or so
Add the chicken and brown on both sides. Don't crowd the skillet, do this in batches if you have to. Don't overcook
Remove the chicken to a glass baking dish in one layer. Use two dishes if you have to.
Splash another 1/4 cup or so of wine into the skillet, just enough to loosen any browned bits of shallot and chicken.
Put the tomatoes in the skillet and heat through.
Add the mustard to the tomato mixture and mix thoroughly. Heat through.
Spread the tapenade over each piece of chicken until you've used up all the tapenade.
Spread the cheese over each piece of chicken until you've used up all the cheese.
Now very carefully pour the heated tomato/mustard mixture over the chicken, don't disturb the tapenade/cheese topping.
Bake this in the oven for about 30 minutes. The mixture will be bubbling.

Serve with rice or pasta.

This will taste great and may even leave you some for lunch the next day!

There you have it.