Reviews Add Rating & Review 34 Ratings 5 star values: 12 4 star values: 9 3 star values: 7 2 star values: 5 1 star values: 1
Back to Chicken Pandora with Sun-Dried Tomatoes and Artichoke Hearts All Reviews for Chicken Pandora with Sun-Dried Tomatoes and Artichoke Hearts - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 12 4130_040309_chickenpandora.jpg
Ingredients Ingredient Checklist 1/2 cup red-wine vinegar 1/2 cup plus 1 tablespoon extra-virgin olive oil 1/2 cup fresh oregano leaves 1/2 cup fresh flat-leaf parsley, chopped 1 head garlic, peeled and pureed Coarse salt and freshly ground pepper, to taste 3 bay leaves 1 cup pitted kalamata olives, halved 5 pounds boneless skinless chicken breast, halved crosswise 3/4 cup light-brown sugar 1 cup red wine 8 shallots, chopped 1 tablespoon margarine 1 cup oil-packed sun-dried tomatoes, halved 1 (16-ounce) can artichoke hearts, drained
Gallery Read the full recipe after the video.
Recipe Summary Servings: 12 4130_040309_chickenpandora.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 12
Recipe Summary
Servings: 12
Servings: 12
12
4130_040309_chickenpandora.jpg
4130_040309_chickenpandora.jpg
Ingredients
Ingredients
- 1/2 cup red-wine vinegar 1/2 cup plus 1 tablespoon extra-virgin olive oil 1/2 cup fresh oregano leaves 1/2 cup fresh flat-leaf parsley, chopped 1 head garlic, peeled and pureed Coarse salt and freshly ground pepper, to taste 3 bay leaves 1 cup pitted kalamata olives, halved 5 pounds boneless skinless chicken breast, halved crosswise 3/4 cup light-brown sugar 1 cup red wine 8 shallots, chopped 1 tablespoon margarine 1 cup oil-packed sun-dried tomatoes, halved 1 (16-ounce) can artichoke hearts, drained
Directions
In a 9-by-13-inch baking dish, mix together vinegar, 1/2 cup olive oil, oregano, parsley, garlic, salt, pepper, bay leaves, and olives. Add chicken breasts and stir to coat. Cover and transfer to refrigerator; let marinate overnight.
Preheat oven to 350 degrees. Uncover and sprinkle with brown sugar. Pour wine over chicken breasts and cover with parchment paper-lined foil. Transfer to oven and bake for 1 hour.
Meanwhile, heat margarine and remaining tablespoon olive oil in a medium skillet over medium-high heat. Add shallots and cook, stirring, until translucent. Stir in sun-dried tomatoes and artichoke hearts; remove from heat and set aside.
Uncover chicken and pour sun-dried tomato mixture over chicken. Return to oven until sun-dried tomato mixture is heated through, about 15 minutes. Discard bay leaf and serve immediately.
Reviews
Add Rating & Review 34 Ratings 5 star values: 12 4 star values: 9 3 star values: 7 2 star values: 5 1 star values: 1
Reviews
Add Rating & Review 34 Ratings 5 star values: 12 4 star values: 9 3 star values: 7 2 star values: 5 1 star values: 1
Add Rating & Review
34 Ratings 5 star values: 12 4 star values: 9 3 star values: 7 2 star values: 5 1 star values: 1
34 Ratings 5 star values: 12 4 star values: 9 3 star values: 7 2 star values: 5 1 star values: 1
34 Ratings 5 star values: 12 4 star values: 9 3 star values: 7 2 star values: 5 1 star values: 1
5 star values: 12 4 star values: 9 3 star values: 7 2 star values: 5 1 star values: 1
All Reviews for Chicken Pandora with Sun-Dried Tomatoes and Artichoke Hearts
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chicken Pandora with Sun-Dried Tomatoes and Artichoke Hearts
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
