10 min Prep Time / 20 min Cook Time / 30 min Total Time
Ingredients
- 1/2 cup balsamic vinegar
1 tablespoon good quality olive oil - 6 boneless skinless chicken breasts or thighs
- salt and pepper to taste
- 1 250g can or jar of marinated artichoke hearts
- 1/2 red onion, thinly sliced
- 1 punnet cherry tomatoes, left whole
- 1 250g can white beans, drained & rinsed
- 3/4 cup whole salted cashews
- 1 1/2 cup chicken stock
- 1 cup mozzarella pearls (whole milk mozzarella)
- 4 fresh sprigs of fresh oregano, chopped
Instructions
- Marinate the chicken breast in balsamic vinegar for at least 30 minutes.
- Preheat oven to 180 degrees.
- In a 9×13 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!!
(The Cookie Rookie, 2014)