Ingredients:

• Boneless Skinless Chicken Breasts
• 2 Cups Cherry Tomatoes
• 1 Can Artichoke Hearts - quartered
• 1/4 Cup Feta Cheese
• Rose Vinegar
• White Wine Vinegar
• Olive Oil
• Sorella Spices Italian Blend
• Kosher Salt
• Ground Pepper
• 1-2 T. Butter
• 1 T. Honey

Directions:

1. Make marinade mixing 1/4 C Rose Vinegar, splash of white wine vinegar, 1/3-1/2 cup Olive Oil, 2 T Sorella Spices Italian Blend, pinch of salt and pepper.
2. Place chicken in bowl or Ziploc and add marinade. Let marinate for 30 mins - 3 hours.
3. Heat oven to 400°F
4. Place cherry tomatoes and artichoke hearts in baking dish and coat with olive oil, Italian Blend, salt and Pepper.
5. Begin searing chicken in skillet
6. Place tomatoes/artichoke mixture in oven for about 7 mins
7. Once chicken is nearly done, place in baking dish with tomatoes and artichokes.
8. Deglaze pan with butter, add honey, a little more rose vinegar, Italian Blend, salt and pepper to make a sauce for the chicken. Simmer sauce until thickened.
9. Pour sauce over chicken in pan and top with sprinkled feta.
10. Bake for an additional 10 mins or so until chicken is cooked through, veggies are tender and feta has softened.
11. Top with fresh basil, spinach or parsley.