Ingredients::

• 2 tbsp butter;
• 2 onions, sliced;
• 1 cup water;
• 2 cloves garlic, crushed;
• 1 can (28 oz.) stewed tomatoes;
• 1/2 cup pitted black olives, sliced in half;
• 1/2 tsp leaf oregano;
• 1/2 tsp basil;
• 1/2 tsp salt; freshly ground pepper;
• 1 cup long grain rice;
• 4 chicken breasts, skinned

Method: Preheat oven to 350° F. Melt butter in a large frying pan. Add onion slices and sauté until soft. Add all the remaining ingredients, except for the rice and chicken. Break the tomatoes into bite size pieces. Bring the mixture to a boil. Pour into a 2 1/2 quart casserole, and stir in the rice. Arrange chicken on top, skin side up. Cover and bake for 45 to 55 minutes.