5 boneless skinless chicken breast, cut into scallopini

2 tablespoons Gefen Extra-Virgin Olive Oil

2 tablespoons store-bought olive tapenade or chopped Tuscanini Kalamata Olives

4 cloves garlic, minced

4 sun-dried tomatoes (in oil), chopped in tiny pieces

2 teaspoons sumac

2 tablespoons fresh basil, chopped finely

zest of 1 lemon

1 tablespoon capers