Mediterranean Baked Chicken
Today’s recipe was a delightful dish that I found on Pinterest and adapted a bit. I am one of those cooks that can never fully follow a recipe without tweaking it a bit. The funny thing was that our youngest son, Aaron, sent me a picture of what he made for dinner the night before I planned to make this and guess what? It was the same recipe!!!! Freaky!!!!
So if you are craving a chicken dish full of flavor and pretty enough to serve to company this might just be the one for you. Enjoy!
Marinade: 1 1/2 pounds chicken breast or thighs, Boneless and skinless (I prefer chicken breasts)
2 garlic cloves, thinly sliced
2-3 TBSP marinade drained from can of artichoke hearts
4 springs fresh oregano,leaves only. (My oregano was wimpy and I also added some rosemary which is always yummy with poultry)
Bake: 2 small red onions, thinly sliced (I would cut this back to only 1 next time I make it)
1 pint cherry tomatoes-whole
14 oz jar marinated artichoke hearts (usually close to the canned mushrooms in the grocery store if you have never used them)
14 oz can any white beans, drained and rinsed (I used cannelloni because that is what I had in the pantry)
1/2 cup Kalamata olvies, pitted (I get these in our deli at HyVee)
1 small tub marinated bocconcini (your store may not call it that–if not look for tubs labeled fresh mozzarella)
salt and pepper
Garnish: basil and parsley
To make the marinade drain the artichoke hearts and save juice in a small bowl. Pat dry with paper towels and set to the side. In another medium bowl add 2-3 TBSP artichoke juice, garlic and oregano leaves. Cut the chicken into inch and a half strips, add to bowl, drizzle with olive oil mix and allow to marinate at least an hour.
Preheat oven to 400 degrees. Add sliced onions and tomatoes to large roasting pan. Top with olive oil and season with salt and pepper. Cook and stir a few time when baking . Take out of oven with onions are soft and tomatoes are just starting to burst—15 minutes or so.
While the onions and tomatoes are roasting warm 1 tsp olive oil in a large skillet over moderate heat. Brown the chicken on both sides—-no need to cook it all the way as it will be getting cooked further .
Remove tomato onion mixture from the oven and add chicken, artichoke hearts, beans, and olives to the mixture. Toss slightly, return to oven for an additional 7-10 minutes or until the chicken is thoroughly cooked.
Remove chicken from the oven and add the bocconcini and chopped parsley and basil . Toss gently and serve. The heat from the dish will gradually melt the cheese and make a yummy dish.