~roasted chicken~artichoke hearts~tomatoes~

time: 40 min / 4 servings 

what you need: 

1 cup cherry tomatoes

1 can (14 oz.) artichoke hearts, drained and quartered

2 cloves garlic, finely chopped

1 Tbsp. balsamic vinegar

2 Tbsp. butter 

1/2 tsp. dried oregano leaves, crushed

1/4 tsp. ground black pepper

1 lb. boneless, skinless chicken breast halves

Preheat oven to 400°.

Toss tomatoes, artichokes, garlic, vinegar and 1 tablespoon butter in 13 x 9-inch roasting pan; set aside.

Blend remaining 1 tablespoon butter, oregano and pepper in small bowl

spread evenly on tops of chicken, 

arrange chicken on tomato mixture

roast 25 minutes or until chicken is thoroughly cooked.