Olive & Artichoke Chicken

INGREDIENTS

• Marinade the day before or at least 8 hours ahead of time
• 1/2 C olive oil
• 3 Tbsp chopped parsley
• 1/2 C balsamic vinegar
• 1 tsp minced garlic
• 1 tsp dried oregano
• 1 C black olives halved and pitted
• salt and pepper to taste
• 6-8 boneless skinless chicken breast
• Add before throwing in the oven
• 3/4 C brown sugar
• 1 C red wine
• 1 16 oz can artichoke hearts drained and halved

Olive & Artichoke Chicken

INTRUCTIONS

1. Combine marinade ingredients. Place chicken in large glass or ceramic baking dish. Sprinkle with salt and pepper on both sides and pour marinade on top. 
2. Cover with plastic wrap and refrigerate overnight or about 8 hours.
3. Next day – preheat oven to 350 degrees F
4. Remove plastic wrap. Sprinkle brown sugar and artichoke hearts over the chicken.
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7. Get full recipe >> CLICK HERE

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