Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 472.22 Kcal (1977 kJ) | ||
| Calories from fat | 185.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.57g | 32% | |
|---|---|---|---|
| Cholesterol | 111.49mg | 37% | |
| Sodium | 935.15mg | 39% | |
| Potassium | 1035.88mg | 22% | |
| Total Carbs | 31.85g | 11% | |
| Sugars | 21.44g | 86% | |
| Dietary Fiber | 4.46g | 18% | |
| Protein | 41.19g | 82% | |
| Vitamin C | 10mg | 17% | |
| Iron | 2.1mg | 12% | |
| Calcium | 99.9mg | 10% | |
| Amount Per 100 g | |||
| Calories | 135.34 Kcal (567 kJ) | ||
| Calories from fat | 53.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.89g | 32% | |
|---|---|---|---|
| Cholesterol | 31.95mg | 37% | |
| Sodium | 268.01mg | 39% | |
| Potassium | 296.88mg | 22% | |
| Total Carbs | 9.13g | 11% | |
| Sugars | 6.15g | 86% | |
| Dietary Fiber | 1.28g | 18% | |
| Protein | 11.8g | 82% | |
| Vitamin C | 2.9mg | 17% | |
| Iron | 0.6mg | 12% | |
| Calcium | 28.6mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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