Chicken with Spanish Rice

This is one of my favorite standby meals, which I have made for years. I usually make it with boneless chicken breasts - 45 minutes will be enough baking time if you do this.

2 tablespoons 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 teaspoon leaf oregano
1/2 teaspoon basil
1/2 teaspoon salt
freshly ground pepper
1 cup long grain rice
4 chicken breasts, skinned
3 tablespoons freshly grated Parmesan cheese

Preheat oven to 350 degrees F.

Melt butter in a large frying pan. Add onion slices and saute until soft, about 5 minutes.

Add all the remaining ingredients, except for the rice, chicken and cheese. 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.

Preheat the broiler. Sprinkle cheese over the chicken.

Broil 2 to 3 minutes. (About 4 servings.)