This dish has always been known as the chicken with the cheese and olives. I figured it needed a name if I was going to post it so I started thinking. The very first time I made this was on a camping trip at Moreau Lake, NY. Eureka!! Chicken a la Moreau!
In a shallow dish or a ziplock bag, marinate chicken breasts in Italian salad dressing for at least an hour. Grill or saute chicken breasts until juices run clear. When almost done, top with cheese and continue cooking until cheese is melted.
While the cheese is melting, heat olive oil in a small skillet. Add olives and sun dried tomatoes and saute for a minute or two.
Remove chicken to a serving platter and top with olives and tomatoes.