Preheat oven to 425 degrees.

Cut each chicken breast into 3 or 4 pieces and trim.

Place chicken breasts in a foil-lined baking pan.

Spread a little olive oil on the bottom of the pan.

Sprinkle granulated garlic powder, salt, and pepper on the chicken breasts.

Bake chicken at 425 degrees for about 30-35 minutes.

Chop the onion and fennel (use only the white part of the fennel).

Mince the garlic cloves.

Sauté the garlic until it starts to brown.

Add the onion and fennel and continue sautéing.

Add the Tuscan seasonings after a few minutes.

When the onion and fennel mixture is soft, add the canned tomatoes, drained canned olives, wine, and balsamic vinegar.

Let the mixture simmer until the chicken has baked.

Add the baked chicken to the tomato mixture.

Simmer gently for 20-30 minutes.