2 tablespoons olive oil
1 clove garlic, minced
1/4 cup chopped fresh parsley
1/4 teaspoon salt
1 (8 ounce) can sliced mushrooms, drained
1 (8 ounce) can diced tomatoes with green chile peppers
1 (4 ounce) can sliced fresh mushrooms
1 (4 ounce) can diced green olives, drained
1 (4 ounce) can sliced black olives, drained
1 (8 ounce) can sliced black olives, drained
1 1/2 teaspoons paprika
Heat olive oil in a large skillet over medium heat. Stir in garlic and saute for about 5 minutes.
In a medium bowl, combine parsley, salt and mushrooms. Mix together, add tomatoes, green chile peppers, mushrooms, tomatoes with green olives, black olives and black olives. Mix together and pour mixture into a large bowl. Add the olives and salt, mix together. Cover and refrigerate for at least 1 hour, stirring occasionally.
Remove pita from oven and place in a large dish or bowl. Mix together tomato sauce with olive oil, pour over pita.
Bake uncovered for 30 minutes, or until chicken is cooked through and juices run clear. Top with cheese and serve.