Roasted Balsamic Chicken With Artichoke

• 8 boneless, skinless chicken breasts
• 1/4 cup balsamic vinegar
• 2 teaspoons wholegrain mustard (Dijon is fine too)
• 1 teaspoon honey
• 1 large shallot, finely chopped
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon dried oregano, rubbed between your fingers
• 3 tablespoons extra virgin olive oil
• 6 sun dried tomatoes, finely sliced
• 1/8 cup dried currants
• 8 ounces can quartered artichoke hearts, drained and rinsed
• 4 -5 fresh basil leaves, torn

1. Preheat your oven to 400 degrees.
2. Rinse the chicken breasts and dry them well. Place them in a large baking dish.
3. In a small bowl, combine the remaining ingredients up to the currants. Pour over the chicken pieces. Using tongs, flip each piece over a few times to make sure they are coated well. Place in the oven and roast for 15 minutes.
4. Scatter the artichokes over the top of the chicken. Continue to roast for 15 to 20 minutes, until the internal temperature reaches about 160 degrees.
5. Remove from the oven and garnish with fresh basil before serving.

chicken breasts, balsamic vinegar, wholegrain mustard, honey, shallot, kosher salt, freshly ground black pepper, oregano, extra virgin olive oil, tomatoes, currants, quartered artichoke hearts, basil

Taken from food52.com/recipes/21851-roasted-balsamic-chicken-with-artichoke (may not work)