Blend garlic salt, herb blend and white pepper. Sprinkle about 1-1/2 tsp mixture over each chicken piece. Broil, saute or grill chicken until almost thoroughly cooked; keep warm.

In a large pan or steam-jacketed kettle, saute mushrooms, onion, eggplant and garlic in butter-oil blend. Remove from heat. Stir in anchovy paste and capers. Blend in tomatoes and capers.

For each serving: place one portion chicken in bottom of an individual oval 3-cup casserole; ladle with 1-1/2 cups sauce. Bake at 400 degrees F for 20-30 minutes.

*Breasts of half-chickens may be substituted for leg-thigh pieces. Adjust seasonings accordingly to meat size.

Photo and Recipe Courtesy of The California Olive Industry.