Ingredients for Marinade: 1/2 cup light olive oil
1/2 cup balsamic vinegar
3 Tbs. fresh parsley, chopped
1 head garlic, diced
Salt and pepper to taste
4 sprigs fresh oregano, chopped
1 cup pitted black olives, halved
8 boneless, skinless chicken breasts
3 bay leaves
8 shallots, diced
2 Tbs. olive oil
3/4 cup brown sugar
1 cup sun-dried tomatoes, halved
Two 16-ounce cans artichokes, halved and drained
1 cup red wine Preparation: In a bowl, combine olive oil, balsamic vinegar, parsley, garlic, salt and pepper to taste, oregano and halved black olives. Pour over chicken breasts in baking dish and top with 3 bay leaves. Cover dish with plastic wrap and refrigerator overnight. After chicken has marinated overnight, saute diced shallots in 2 tablespoons olive oil and drizzle over chicken. Add light brown sugar, halved sun-dried tomatoes and halved and drained artichokes. Pour red wine over all and bake in 350-degree oven for an hour. We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
1,000 Jewish Recipes
Model: 0028623371
Author: Faye Levy
Order this book from Amazon.com.
Hungry Minds, Inc.
Jewish Cooking In America
Model: 0375402764
Author: Joan Nathan
(1998)
Villard Books/Random House, Inc.
New York, NY 10022
Phone: 212-572-2878
Jewish Cooking For Dummies
Model: 0764563041
Author: Faye Levy
(2001)
Hungry Minds, Inc.
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