Artichoke Heart Chicken

A dish my husband made for me and I never get sick of it! Can easily be turned into a vegetarian dish by omitting the chicken. However, if you decide not to include the chicken I would reduce the cooking time. I just go by the tomatoes appearance (withered). EDIT: If you are using jarred marinated artichokes, do not add anymore oil. It seems to be too oily that way. I also add sliced mushrooms to this dish for the vegetarian version.

• Ready In: 1 hr 10 mins
• Serves: 3-4

Ingredients

• 4  boneless skinless chicken breasts
• 4  garlic cloves, minced
• 1⁄8 cup olive oil (see note below)
• 2  cups cherry tomatoes
• 3  tablespoons oregano
• 2  cups rice
• 2 -4  cups artichoke hearts (The marinated ones found in jars are the ones we use! Adding some of the juice helps to add flavour )
• 1 (125 ml) jar capers
• 4  tablespoons  balsamic vinegar
• 2  teaspoons margarine, 1/2 teaspoon margerine per chicken
•  salt and pepper

Directions

1. *The jars of artichokes we buy are quite oily so I omit all the oil and just add some of the liquid from the artichokes.
2. **1 tablespoon of balsamic vinegar per chicken. If you are making this vegetarian, just estimate how many chickens you would have put in the dish. I love the stuff so I heap it inches Same goes if you omit a piece of chicken.
3. Preheat the oven to 425°F.
4. In a flat pan (I use a roasting pan) pour in olive oil to coat.
5. Layer the following: chicken, cherry/grape tomatoes, artichokes, and capers.
6. Add margerine and balsamic vinegar on pieces of chicken (or right onto the other ingredients, whichever you prefer).
7. Sprinkle salt, pepper and oregano over entire dish.
8. Gently mix the ingredients until everything is combined (leaving the chickens in place).
9. Put in the oven with no lid and cook for 45 minutes to 1 hour (making sure the chicken is cooked through).
10. In remaining 20 minutes begin to cook rice.
11. Serve over rice (or pasta, I find it great too!) and enjoy.