Mediterranean Chicken with Rosemary

I made the most incredible chicken last night.  The recipe came from the weekly newspaper, with a few tweaks from me.  I didn't take a good picture of it as it came out of the oven, so now all we have is a picture of the leftovers in a corningware dish...not the best, but then I am no photographer.

It looked lovely in a 9 X 13 pan with cheese melted all over the top.

Mediterranean Chicken with Rosemary:

(note: this recipe is meant to feed 8-10)

8 chicken breasts, cut into smaller pieces

4 Tbls butter or olive oil

1 bunch green onions (about 8-10)

2 small cans sliced black olives (2.25 oz)

2 cans mushroom pieces (or 1 lb fresh)

2 tsp dried rosemary (or fresh sprigs for a prettier presentation)

1/2 tsp garlic powder

salt & pepper to taste

8 slices Havarti cheese

Brown the chicken in the butter.  (Do this in stages if you have a small pan; don't crowd the bird).  Place in a greased 9 X 13 pan.  In the same skillet, saute the onions, olives, mushrooms, rosemary and garlic.  Pour over chicken.  Salt & pepper to taste.  Place slices of cheese over the chicken mixture.  Cover.  Bake 40 minutes at 300 degrees. 

I served it with boiled new potatoes.  It would also be good with buttered noodles.

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