Pandora'S Chicken

Name: Pandora'S Chicken
Ingredients: 1/2 cup red wine vinegar; 1/2 cup plus light olive oil; 1 tablespoon light olive oil; 1/2 cup fresh oregano; 1/4 cup fresh parsley, chopped; 1 head fresh garlic, pureed; kosher salt; fresh ground black pepper; 3 bay leaves; 8 ounces olives, pitted and halved; 5 lbs boneless skinless chicken breasts, halved; 3/4 cup brown sugar; 1 cup red wine; 8 shallots, chopped; 1 tablespoon margarine; 1 cup sun-dried tomato, halved; 2 (16 ounce) cans artichoke hearts, drained

17 ingredients

5 steps

Ingredients

1/2 cup red wine vinegar
1/2 cup plus light olive oil
1 tablespoon light olive oil
1/2 cup fresh oregano
1/4 cup fresh parsley, chopped
1 head fresh garlic, pureed
kosher salt
fresh ground black pepper
3 bay leaves
8 ounces olives, pitted and halved
5 lbs boneless skinless chicken breasts, halved
3/4 cup brown sugar
1 cup red wine
8 shallots, chopped
1 tablespoon margarine
1 cup sun-dried tomato, halved
2 (16 ounce) cans artichoke hearts, drained

Directions

1

In a 9- by 12-inch or similar size 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 with foil, in the refrigerator overnight.
2

The next day sprinkle with the brown sugar and red wine. Bake for 1 hour, covered, in a preheated 350-degree oven. Cool
3

Remove the chicken breasts and cut into bite-size chunks and return to the baking dish.
4

In a frying pan saute the shallots in the margarine and remaining tablespoon olive oil over a medium-high heat. Add the sun-dried tomatoes and artichoke hearts.
5

Pour the sun-dried tomatoes mixture over the chicken and reheat in the 350-oven for about 15 minutes. Discard the bay leaves and serve with a large green salad and saffron rice.