3 boneless and skinless chicken breasts (cut into thin strips)
1 lg onion (sliced into strips)
1 small paper bag fresh mushrooms (chopped into quarters)
200 gm block of wet Feta cheese (drained)
5-6 tsp. butter
2 Tbsp. lemon pepper
2 Tbsp. oregano
2 Tbsp. thyme
1/2 tsp. salt
1 Tbsp. garlic salt

Preheat oven 350°F.

Fillet chicken breasts in half, then cut into thin strips. Slice onion into half then into strips. Chop mushrooms into quarters. Drain Feta Cheese and crumble.

In large cake pan (13x9-inch), place butter in scoops along bottom. Do not spread flat. Place chicken breasts on top of butter. Put into oven and cook until no longer pink, approximately 15-20 minutes.

Add half of the lemon pepper, oregano, thyme and garlic Salt. Add onions and stir into chicken.

Bake another 15-20 minutes until onions are transparent. Add mushrooms and remaining spices.

Bake another 15 minutes until mushrooms have reduced to half of their original size.

Just before serving, place crumbled Feta cheese on top and stir into mixture of chicken, onions and mushrooms. Can be served over a bed of cooked rice or cooked noodles.

Submitted by: Mary Finch