Herbs, garlic scapes and a touch of vinegar give this nutritious chicken dish its many layers of fresh tastes.
Ready In: 3 hrs 10 mins
Prep: 2 hrs 10 mins
Cook: 1 hr
Yields: 6 Servings
- 1/4 c Italian parsley
- 1/2 t sea salt
- 1 c Stonyfield Organic Plain Greek Nonfat Yogurt
- 1/3 c cherry tomatoes
- 2 t cider vinegar
- 1 can quartered artichoke hearts (15oz)
- 2 T vegetable oil
- 5 garlic scapes (optional)
- 1 T thyme leaves
- 1/4 c dill leaves
- 6 boneless skinless chicken breasts
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 350°. Uncover chicken and place in oven. Cook for approximately 1 hour or until cooked through.