Artichoke Heart Chicken

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 3
• 4 boneless skinless chicken breasts
• 4 garlic cloves, minced
• 1/8 cup olive oil (see note below)
• 2 cups cherry tomatoes
• 3 tablespoons oregano
• 2 cups rice
• 2 -4 cups artichoke hearts (the marinated ones found in jars are the ones we use! adding some of the juice helps to add flavour )
• 1 (125 ml) jar capers
• 4 tablespoons balsamic vinegar
• 2 teaspoons margarine, 1/2 teaspoon margerine per chicken
• salt and pepper

Recipe

• 1 *the jars of artichokes we buy are quite oily so i omit all the oil and just add some of the liquid from the artichokes.
• 2 **1 tablespoon of balsamic vinegar per chicken. if you are making this vegetarian, just estimate how many chickens you would have put in the dish. i love the stuff so i heap it inches same goes if you omit a piece of chicken.
• 3 preheat the oven to 425°f.
• 4 in a flat pan (i use a roasting pan) pour in olive oil to coat.
• 5 layer the following: chicken, cherry/grape tomatoes, artichokes, and capers.
• 6 add margerine and balsamic vinegar on pieces of chicken (or right onto the other ingredients, whichever you prefer).
• 7 sprinkle salt, pepper and oregano over entire dish.
• 8 gently mix the ingredients until everything is combined (leaving the chickens in place).
• 9 put in the oven with no lid and cook for 45 minutes to 1 hour (making sure the chicken is cooked through).
• 10 in remaining 20 minutes begin to cook rice.
• 11 serve over rice (or pasta, i find it great too!) and enjoy.