Ingredients

The following ingredients have 6 Servings
  • 1/2 cup balsamic vinegar
  • 1 tablespoon good quality olive oil (I used Star Roasted Garlic Olive Oil)
  • 6 boneless skinless chicken breasts or thighs (I used thighs)
  • salt and pepper to taste
  • 1 14 oz can or jar of marinated artichoke hearts (I used Star Grilled Artichokes)
  • 1/2 red onion (thinly sliced)
  • 1 pint cherry tomatoes (left whole)
  • 1 14 oz. can white beans (drained & rinsed)
  • 3/4 cup whole salted cashews
  • 1 1/2 cup chicken broth
  • 1 cup mozzarella pearls (whole milk mozzarella)
  • 4 fresh sprigs of fresh oregano (chopped)

Instruction

  • Marinate the chicken breast in balsamic vinegar for at least 30 minutes.
  • Preheat oven to 400 degrees F.
  • In a 9x13 casserole dish, add beans, cashews, tomatoes, artichoke hearts, and onion.
  • Season the chicken on both sides with salt and pepper to taste. Heat olive oil in large skillet and brown the chicken on both sides for about 2 minutes on each side. (The chicken will be browned, but not cooked through. it will finish cooking in the oven.)
  • Nestle the browned chicken into the casserole dish, allowing it to just sit on top of all the other ingredients. Brush with more balsamic vinegar.
  • Add the chicken broth to the dish and lay in the oregano.
  • Cook for 15-20 minutes or until the chicken is completely cooked through.
  • Remove from the oven and add in the mozzarella.
  • Serve over rice, pasta, or just by itself!!
  • Enjoy :)