Chicken Pandora w/ Sun-Dried Tomatoes and Artichoke Hearts


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Serves 12 | Prep Time | Cook Time

Why I Love This Recipe

This recipe serves 12.... great for a dinner party.

Suggestion: Serve with a large green salad, saffron rice and a good bottle of

red wine.


Ingredients You'll Need

1/2 cup good quality red-wine vinegar
1/2 cup plus 1 tbs. light olive oil
1/2 cup fresh parsley, chopped
1 head fresh garlic, peeled and pureed
salt and freshly ground pepper to taste
3 bay leaves
1 cup ripe pitted olives, halved
5 pounds of boneless and skinned chicken breasts, halved
3/4 cup brown sugar
1 cup good red wine
8 shallots, chopped
1 tbs. margarine
1 cup sun-dried tomatoes, halved
2 16 oz.cans artichoke hearts, drained


Directions

In a 9 x 12" baking dish, mix the wine vinegar, 1/2 cup of the olive oil, the oregano, parsley, garlic, kosher salt, pepper, bay leaves and olives.


Add the chicken breasts and marinate, covered w/ foil, in the refrigerator


overnight.


The next DAY sprinkle w/ the brown sugar and red wine. Bake for one hour, covered, in a preheated 350 degree oven. Cool.


Remove the chicken breasts and cut into bite size chunks and return to baking dish.


In a frying pan sauté' the shallots in the margarine and remaining table- spoon olive oil over a medium high heat. Add the sun dried tomatoes and artichoke hearts.


Pour the sun-dried tomatoes mixture over the chicken and reheat in the 350 degree oven for about 15 minutes. Discard the bay leaves and serve .


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