INGREDIENTS
4 smalls
chicken breasts pounded to an even thickness
12 ozs
roasted bell peppers
12 ozs
artichoke hearts
1 cup
kalamata olives
3 tbsp
olive oil
6
garlic cloves
2 tbsp
balsamic vinegar
1 tbsp
lemon juice
2 tsp
honey )
2 tsp
oregano
1 tsp
basil
1/2 tsp
pepper
1
1
1