Balsamic chicken with cashews, beans and tomatoes recipe

Ingredients

• 8 chicken breasts, boneless and skinless
• 2 14 oz cans artichoke hearts
• 2 red onion, finely sliced
• 3 cups cherry tomatoes
• 2 14 oz cans white beans, drained and rinsed
• 1 cup raw cashews
• 2 tbsp olive oil
• 8 sprigs of fresh oregano, chopped
• 1.5 oz bocconcini, cubed
• 3 cups chicken broth
• 2 cups balsamic vinegar
• Salt & pepper

1. In a shallow bowl, marinate the chicken thighs with 1 cup balsamic vinegar for at least half an hour.
2. Preheat the oven to 400°F.
3. In a large oven-safe dish, combine the artichoke hearts, onion, cherry tomatoes, beans and cashews.
4. In a large skillet, heat the olive oil on the medium-high heat. Add in the chicken and cook for 3 minutes on each side. Remove the chicken and add it to the oven-safe dish. Brush chicken with some more balsamic vinegar. Add in the broth and oregano and roast in the oven for 20 minutes or until chicken is cooked.
5. Top with mozzarella while the chicken is still hot. Serve and enjoy!