• 1 1/2 lbs boneless, skinless chicken breasts

• 3 Tbsp butter, melted

• 4 tsp minced garlic

• 3 tsp sage

• 1 medium lemon, thinly sliced

• 1/2 cup grated parmesan cheese

• 1 cup pitted, sliced Kalamata olives

• 1/4 cup salt (for soaking)

• 1/2 tsp salt (for seasoning)

• 1/4 tsp ground black pepper

• 4 cups water

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Soak the chicken in a mixture of water (4 cups), salt (1/4 cup), and 1 tsp sage for 30 minutes.

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Preheat the oven to 400 degrees.  Put the chicken in a baking pan with high sides.  Brush the chicken thoroughly with melted butter.  Sprinkle minced garlic over and around the chicken.  Spread 2 tsp sage and the parmesan cheese over the chicken.  Place the lemon slices in the pan around the chicken.  Sprinkle the salt and pepper over the chicken.  Cover the chicken with Kalamata olives.

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Bake the chicken until completely cooked through.  The internal temperature should register 165 degrees F.  This should take between 35 and 60 minutes, depending on thickness of the chicken.  Starting at 30 minutes, check the chicken temperature in the middle of the thickest part every 5 minutes until it's done.

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Serves 2-3 people.