Chicken Pandora with Sun-Dried Tomatoes and Artichoke Hearts

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Ingredients in this Recipe

1 (16 ounce) can artichoke hearts, drained
1 cup oil packed sun dried tomatoes, halved
1 cup pitted kalamata olives, halved
1 cup red wine
1 head garlic, peeled and pureed
1 tablespoon margarine
1/2 cup fresh flat leaf parsley, chopped
1/2 cup fresh oregano leaves
1/2 cup plus 1 tablespoon extra virgin olive oil
1/2 cup red wine vinegar
3/4 cup light brown sugar
5 pounds boneless skinless chicken breast, halved crosswise
8 shallots, chopped
Coarse salt and freshly ground pepper to taste

Recipe Preparation

See Full Recipe at Martha Stewart

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