Ingredients:
1 cup cherry tomatoes
1 (14 ounce) cans artichoke hearts, drained and quartered
2 garlic cloves, finely chopped
1 tablespoon balsamic vinegar
2 tablespoons butter
1/2 teaspoon dried oregano leaves, crushed
1/4 teaspoon ground black pepper
1 lb boneless skinless chicken breast halves
Directions:
Preheat oven to 400 F.
In 13 x 9-inch roasting pan, toss tomatoes, artichokes, garlic, vinegar and 1 tbsp butter; set aside.
In small bowl, blend remaining 1 tbsp butter with oregano and pepper.
Evenly spread on tops of chicken breasts then arrange chicken on tomato mixture.
Roast 25 minutes or until chicken is thoroughly cooked.
Servings: 4
Time preparation: 10 min.
Time total: 35 min.