This delicious dish is so tender and juicy and has such a delicious taste from the balsamic vinegar. Then baking the chicken in the spices, artichoke hearts, tomatoes, beans, spices and add the end fresh mini bocconcini it is so good, a comfort meal that everyone will enjoy, add a big salad and you have a great meal.
1½ lbs. chicken breast (boneless & skinless)
1 14oz can or jar of marinated artichoke hearts
4 sprigs of fresh oregano, chopped
1 teaspoon dried parsley
1 Tablespoon fresh basil, minced
1 red onion, thinly sliced
1 pint grape or cherry tomatoes, left whole
1 14 oz. can white beans, Cannellini (drained & rinsed)
1 small tub marinated bocconcini (cubed fresh mozzarella will also work)
1½ cup chicken broth
salt & pepper
Cover the chicken breast in balsamic vinegar and marinate for at least 30 minutes
Preheat oven to 400 degrees
In a roasting pan or casserole dish, add beans, tomatoes, artichoke hearts, and onion.
Heat olive oil in large skillet, remove chicken from marinate and brown the chicken on both sides for about 2 minutes on each side. season with salt and pepper. The chicken will be browned, but not cooked, it will finish cooking in the oven.
Add the chicken to the roasting pan and brush with another generous layer of balsamic vinegar.
Then add the chicken broth to the pan and sprinkle with the chopped oregano and basil and parsley.
Roast in the oven for 10-20 minutes until the chicken is cooked through
Remove from the oven and add the mozzarella after you remove from the oven.