Mexican Chicken

8-10 chicken breasts (boned, skinless)
1/4 Cup chopped onions
1 can tomato sauce
1/2 cup water
2 Bouillon cubes crushed
2 cans diced chillies
1 can chopped olives
2 tbsp vinegar
3/4 tsp cumin
3/4 tsp garlic salt
2 Cups grated monterey Jack Cheese

Put chicken in flour and brown lightly in a little oil. Place in casserole dish.

Mix remaining ingredients in a sauce pan and simmer for 3 minutes. Pour over chicken.

Cover and bake at 350 for 1 hour. Remove cover and sprinkle with cheese. Bake 10 more minutes.