Pandora'S Chicken - cooking recipe

Ingredients

1/2 cup red wine vinegar
1/2 cup plus light olive oil
1 tablespoon light olive oil
1/2 cup fresh oregano
1/4 cup fresh parsley, chopped
1 head fresh garlic, pureed
kosher salt
fresh ground black pepper
3 bay leaves
8 ounces olives, pitted and halved
5 lbs boneless skinless chicken breasts, halved
3/4 cup brown sugar
1 cup red wine
8 shallots, chopped
1 tablespoon margarine
1 cup sun-dried tomato, halved
2 (16 ounce) cans artichoke hearts, drained

Preparation

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.
The next day sprinkle with the brown sugar and red wine. Bake for 1 hour, covered, in a preheated 350-degree oven. Cool
Remove the chicken breasts and cut into bite-size chunks and return to the baking dish.
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.
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.