Pre-heat the oven to 400 degrees. Line a baking sheet with parchment paper or aluminum foil and set aside.

Place the chicken breasts on a cutting board and if necessary, pound with a meat mallet to ensure an even thickness. Combine the basil, oregano, and rosemary in a small dish and then sprinkle onto both sides of each chicken breast, pressing the herbs down to ensure they stick to the breasts.

Drizzle 2 teaspoons of the olive oil into a large skillet or saute pan and bring over med-high heat. When the oil is hot, add the minced garlic and saute for a minute. Add the chicken breasts in a single layer and cook for 1-2 minutes on each side to lightly brown the outside of the chicken.

Transfer the chicken breasts to the prepared baking sheet and cover them with another sheet of aluminum foil. Place the covered sheet pan in the oven and bake for 15 minutes. Remove the aluminum foil cover and continue baking uncovered for another 5-10 minutes (depending on the thickness of your breasts) until the chicken is cooked through.

While the chicken is baking, place the black olives, green olives, garlic cloves, capers, lemon juice, mustard, and remaining tablespoon of olive oil into a food processor and turn it on or pulse a few times until the ingredients are finely chopped and well combined. When the chicken is finished, top each breast with ¼ cup of olive tapenade and serve.