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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