Pandora'S Chicken

1. 1

   In a 9- by 12-inch or similar size baking dish, mix the wine vinegar, 1/2 cup of the olive oil, the oregano, parsley, garlic, kosher salt, pepper, bay leaves, and olives. Add the chicken breasts and marinate, covered with foil, in the refrigerator overnight.

2. 2

   The next day sprinkle with the brown sugar and red wine. Bake for 1 hour, covered, in a preheated 350-degree oven. Cool

3. 3

   Remove the chicken breasts and cut into bite-size chunks and return to the baking dish.

4. 4

   In a frying pan saute the shallots in the margarine and remaining tablespoon olive oil over a medium-high heat. Add the sun-dried tomatoes and artichoke hearts.

5. 5

   Pour the sun-dried tomatoes mixture over the chicken and reheat in the 350-oven for about 15 minutes. Discard the bay leaves and serve with a large green salad and saffron rice.

* Per serving · 4 servings · Values may vary.