Herbs, garlic scapes and a touch of vinegar give this nutritious chicken dish its many layers of fresh tastes.
|1/4 cup fresh Italian parsley||2 teaspoons cider vinegar|
|1/4 cup fresh dill leaves||1/3 cup cherry tomatoes|
|1 tablespoon fresh thyme leaves||1 cup plain organic Greek yogurt|
|5 garlic scapes (optional)||1/2 teaspoon sea salt|
|2 tablespoons vegetable oil||6 boneless, skinless chicken breasts|
|1 15-ounce can quartered artichoke hearts|
In food processor combine, parsley, dill, thyme, garlic scapes, vegetable oil, artichoke hearts, vinegar, cherry tomatoes, yogurt, and salt. Pulse for 1 minute.
Place chicken in a large casserole dish. Spread mixture over chicken breasts, cover, and let marinate for at least 2 hours in fridge or overnight.
Heat oven to 350°F. Uncover chicken and place in oven. Cook for approximately 1 hour or until cooked through. Makes 6 servings.