Heat oil in a large frypan over medium high heat, add chicken tenderloins and cook for 3-4 minutes or until golden brown. Remove from pan and set aside.
Add onion and garlic to pan and cook for 2-3 minutes or until softened.
Stir in Leggo's Tomato Paste, diced tomatoes, wine, oregano, bay leaf and bring to the boil. Return chicken to pan and add olives, simmer for 5 minutes.
Remove bay leaf and serve with crusty bread. Garnish with basil leaves.