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Preheat the oven to 200C/Fan 180C/Gas 6.
Lightly season the chicken supremes with salt and pepper and place them in an ovenproof dish, about 25cm square.
In a bowl, toss the olives, garlic, and oregano together. Then, drizzle over about two-thirds of the olive oil.
Shake the bowl again to toss the tomatoes in the oily goodness.
Transfer the contents of the bowl to the dish with the chicken, pouring it over the meat. Push the chicken breasts down well with a spoon so that everything becomes well mixed together.
If using, lay the salami over the chicken, followed by the onion wedges over the chicken, and then roughly tear the mozzarella over the top.
Take the polenta and sprinkle it roughly on top before baking the dish in the oven for 25 to 30 minutes.
You'll know the dish is ready when the chicken is cooked through, the onions are charred around the edges, and the cheese is bubbling and melted.
Remove the dish from the oven. Just before serving, drizzle the rest of the olive oil over the oregano leaves and scatter them.