16 oz. boneless skinless chicken breasts
1 med. onion, finely chopped
1/4 c. sliced black olives
1 clove garlic, minced
1/4 c. chicken broth
1 tbsp. sherry
4 oz. sliced Swiss cheese
1/8 tsp. dried parsley flakes

Spray an 8 x 8 inch flameproof casserole dish with non-stick cooking spray. Bake chicken breasts for 20 minutes at 425 degrees.

While chicken is cooking, melt butter until bubbly. Cook onions, garlic and black olives until onions are clear. Add sherry, chicken broth and parsley and bring to a boil.

Pour over baked chicken breasts. Top with cheese, and broil until melted.