1 1/2 lbs chicken breast or thighs (boneless & skinless)
2 garlic cloves, thinly sliced
2-3 tbsp. marinade from artichoke hearts
4 sprigs of fresh oregano, leaves stripped
2 small red onions, thinly sliced
1 pint grape or cherry tomatoes, left whole
1 x 14 oz jar amrinated artichoke hearts
1 x 14 oz. can white beans, drained & rinsed (I use northern white beans)
1/2 c Kalamata olives, pitted
1 small tub bocconcini
EVOO
salt & pepper
fresh basil & parsley, to taste
Instructions
for the marinade, drain the artichoke hearts reserving juice in a small bowl. Pat the artichokes dry with a paper towel and set aside. To another bowl, add 2-3 tbsp. of the reserved artichoke juice, garlic and oregano leaves (if you have any artichoke juice leftover save to drizzle over the finished dish) Cut the chicken into 1 1/2 inch strips and add to bowl. Drizzle with olive oil and mix well to coat. Marinate at least one hour, max 3 hours. When ready preheat oven to 400 degrees.
To a large roasting pan, add the sliced onions and tomato. Toss with EVOO and season with s&p. Cook (stirring occasionally) until the tomatoes are soft and they begin to burst, about 15-20 minutes.
Meanwhile, in a large skillet warm I tsp. of EVOO over moderate heat. Brown the chicken on both sides, working in batches. The chicken will be slightly undercooked. Remove the roasting pan from the oven. At this point, the onions should be soft and sticky. If not, cook for an additional 5 minutes. To the pan, add the chicken, artichoke hearts, beans, and olives (not the bocconcini - if you add the cheese to early it will melt all over the place) Roast for 5-7 minutes or until the chicken is cooked through. Roughly chop a large handful of both basil and parsley.
Remove the chicken from the oven. Now add the bocconcini and herbs and toss gently to combine. The heat from the pan will melt the cheese. drizzle with a little good quality EVOO and the extra juice.
Serving
Suggestions
Serve immediately
Originally Submitted
7/22/2014
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