Chicken Roasted with Artichokes, Tomatoes and Capers
Preheat oven to 425° F (220° C). Spread tomatoes, artichokes, garlic and capers in single layer on large rimmed baking sheet. Top with chicken. Dot chicken and vegetables with Becel® with Bertolli® Olive Oil margarine. Drizzle with balsamic vinegar, then sprinkle with oregano, salt and pepper. Roast 25 minutes or until chicken is thoroughly cooked. Serve, if desired, with hot cooked couscous or rice.
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Last updated: August 28th, 2020
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