Preheat oven to 450 F

Preheat a large oven proof skillet over high heat (I used a cast iron one)

Coat the chicken w/ 2 tbsp of evoo and season both sides with salt & pepper

Place the chicken breast in the hot pan and sear them. When one side is browned (about 2 minutes), turn them over and place the entire pan in the oven. Let them roast in the oven for about 6-8 minutes

When the breasts are firm to the touch, remove the pan and place it on a hot burner on the stove. Quickly remove the chicken breasts from the pan and place them on plates

Add your remaining oil, garlic, onion, anchovies, olives, capers and chili flakes to the pan. This will cook quickly. You want to lightly fry these ingredients in the oil, for about a minute.

Add the tomatoes to the pan, season with salt and pepper. Still over high heat, cook the sauce until the tomatoes are just cooked and sauce is thick, about 2 minutes

Divide the sauce between the chicken breasts and serve