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1
Heat 2 Tbsp olive oil in a saute pan.
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2
Rub 1 Tbsp olive oil on chicken and season skin with salt, pepper, and oregano.
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3
Place chicken skin side down on pan and fry on medium high till golden brown, flip and cook for 10 minutes.
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4
I suggest covering with aluminum foil to prevent splashes and help with cooking.
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5
While chicken was started, preheat oven to 400 F. Boil Collard greens in a saucepan in enough water to completely submerge.
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6
Also, in a small saute pan, add balsamic vinaigrette, honey, wine, and pepper.
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7
Bring to a boil, then reduce to a simmer uncovered, stirring occasionally.
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8
Place chicken in oven, roasting for 15-20 minutes or until chicken is fully cooked inside.
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9
Add onion to collard greens and cook until collard greens are soft.
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10
Heat up black eyed peas in a sauce pan.
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11
slice tomatoes, and rub one side with olive oil, then sprinkle salt, pepper, oregano, and garlic.
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12
Place on a thin baking sheet.
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13
Once chicken hits its 10 minute mark in the oven, place in the tomatoes on the top rack, and cook until chicken is done.
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14
Assemble dish however you like, but I personally prefer topping the chicken with the mozzarella, roasted tomatoes, and then drizzling the balsamic.
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15
top collard greens with black eyed peas.
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16
Enjoy this dish with your favorite Chardonnay.
