Mediterranean Chicken

1 jar (14 oz.) jar of marinated artichokes

2 garlic cloves, thinly sliced

4 sprigs of fresh oregano

1-2 lbs. of skinless, boneless chicken, thighs or breasts (I used a combination of both), cut in stips

2 T. olive oil

1 small red onion, sliced thin

1 pint of cherry tomatoes

1 (14 oz.) Cannelloni beans, drained and rinsed

1/4 c. rough chopped Kalamata olives (and yes, for those who know me, I used them-but I did pick them out for myself! I just don't like olives!)

8 oz. Fresh Mozzarella, cut in 1" pieces, or Bocconcini (mini mozzerella balls) if you can find them

Fresh ground black pepper and kosher salt

1/4 c. chopped fresh parsley

2-3 T. basil leaves, cut in thin strip

Drain the liquid from the artichokes into a large ziplock bag. Save the artichokes for later.

Add the chicken pieces, sliced garlic and fresh oregano leaves. Allow to marinate for 1-3 hours in the refrigerator.

Preheat the oven to 400 degrees.

In a 13 X 9 Baking dish add the sliced onion and whole tomatoes. Drizzle with 1 T. olive oil and season with salt and pepper. Go light on the salt because the olives and artichokes will add a salty flavor.

Bake for 15-20 minutes until onions soften and the tomatoes begin to burst.

Drain the chicken. Heat 1 T. of olive oil in a heavy skillet. Saute the chicken pieces until browned. Don't crowd the pan, otherwise you will simply steam the chicken and you want to get a nice brown crust.

Add the chicken to the baking dish. Spread the beans, artichoke hearts, and olives to the dish. Season with a bit more black pepper.

Bake for additional 10 minutes until heated through.

Remove from the oven and nestle the cheese pieces evenly through the pan. Bake for 3-5 minutes until cheese is soft and melted.

Top all with fresh herbs before serving.