Ingredients

1/2 cup balsamic vinegar

1 tablespoon extra virgin olive oil

6 boneless skinless chicken breasts or thighs

salt and pepper to taste

1 14oz can or jar of marinated artichoke hearts

1/2 red onion, thinly sliced

1 pint cherry tomatoes, left whole

3/4 cup whole salted cashews

1 1/2 cup chicken broth

1 cup mozzarella pearls

4 fresh sprigs of fresh oregano, chopped

Instructions

1. Marinate the chicken breast in balsamic vinegar for at least 30 minutes.
2. Preheat oven to 400 degrees F.
3. In a 9×13 casserole dish, add cashews, tomatoes, artichoke hearts, and onion.
4. Season the chicken on both sides with salt and pepper to taste. Heat olive oil in large skillet and brown the chicken on both sides for about 2 minutes on each side. (The chicken will be browned, but not cooked through. it will finish cooking in the oven.)
5. Nestle the browned chicken into the casserole dish, allowing it to just sit on top of all the other ingredients. Brush with more balsamic vinegar.
6. Add the chicken broth to the dish and lay in the oregano.
7. Cook for 15-20 minutes or until the chicken is completely cooked through.
8. Remove from the oven and add in the mozzarella.
9. Serve over brown rice, brown rice pasta, or just by itself!