Ingredients Meat & Poultry Chicken Chicken Breast Recipes Chicken Pandora with Sun-Dried Tomatoes and Artichoke Hearts 3.8 (34) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 24, 2023 Print Rate It Share Share Tweet Pin Email Servings: 12 This chicken recipe from Joan Nathan's "Jewish Cooking in America" is a flavorful make-ahead dinnerto serve for Passover. Ingredients ½ cup red-wine vinegar ½ cup plus 1 tablespoon extra-virgin olive oil ½ cup fresh oregano leaves ½ cup fresh flat-leaf parsley, chopped 1 head garlic, peeled and pureed Coarse salt and freshly ground pepper, to taste 3 bay leaves 1 cup pitted kalamata olives, halved 5 pounds boneless skinless chicken breast, halved crosswise ¾ cup light-brown sugar 1 cup red wine 8 shallots, chopped 1 tablespoon margarine 1 cup oil-packed sun-dried tomatoes, halved 1 (16-ounce) can artichoke hearts, drained Directions In a 9-by-13-inch baking dish, mix together vinegar, 1/2 cup olive oil, oregano, parsley, garlic, salt, pepper, bay leaves, and olives. Add chicken breasts and stir to coat. Cover and transfer to refrigerator; let marinate overnight. Preheat oven to 350 degrees. Uncover and sprinkle with brown sugar. Pour wine over chicken breasts and cover with parchment paper-lined foil. Transfer to oven and bake for 1 hour. Meanwhile, heat margarine and remaining tablespoon olive oil in a medium skillet over medium-high heat. Add shallots and cook, stirring, until translucent. Stir in sun-dried tomatoes and artichoke hearts; remove from heat and set aside. Uncover chicken and pour sun-dried tomato mixture over chicken. Return to oven until sun-dried tomato mixture is heated through, about 15 minutes. Discard bay leaf and serve immediately. Rate it Print