Artichoke Heart Chicken - cooking recipe

Ingredients

4 boneless skinless chicken breasts
4 garlic cloves, minced
1/8 cup olive oil (see note below)
2 cups cherry tomatoes
3 tablespoons oregano
2 cups rice
2 -4 cups artichoke hearts (The marinated ones found in jars are the ones we use! Adding some of the juice helps to add flavour )
1 (125 ml) jar capers
4 tablespoons balsamic vinegar
2 teaspoons margarine, 1/2 teaspoon margerine per chicken
salt and pepper

Preparation

*The jars of artichokes we buy are quite oily so I omit all the oil and just add some of the liquid from the artichokes.
**1 tablespoon of balsamic vinegar per chicken. If you are making this vegetarian, just estimate how many chickens you would have put in the dish. I love the stuff so I heap it inches Same goes if you omit a piece of chicken.
Preheat the oven to 425\u00b0F.
In a flat pan (I use a roasting pan) pour in olive oil to coat.
Layer the following: chicken, cherry/grape tomatoes, artichokes, and capers.
Add margerine and balsamic vinegar on pieces of chicken (or right onto the other ingredients, whichever you prefer).
Sprinkle salt, pepper and oregano over entire dish.
Gently mix the ingredients until everything is combined (leaving the chickens in place).
Put in the oven with no lid and cook for 45 minutes to 1 hour (making sure the chicken is cooked through).
In remaining 20 minutes begin to cook rice.
Serve over rice (or pasta, I find it great too!) and enjoy.