Try to make a meal of it

1/2 c red wine vinegar
1/2 c olive oil, plus 1 T
1/2 c fresh oregano
1 head fresh garlic, peeled and pureed
salt and pepper
3 bay leaves
1 c black olives, halved
5 lbs boneless skinless chicken breasts, halved
3/4 c brown sugar
1 c red wine
8 shallots
1 T butter
1 c sun-dried tomatoes, halved
1 can artichoke hearts, drained

In a 9×13 baking dish, mis the vinegar, 1/2 c olive oil, oregano, garlic, salt, pepper, bay leaves, and olives. Add the chicken breasts and marinate, covered with foil, in the refrigerator overnight. The next day, sprinkle the brown sugar and red wine over the top and bake, covered, for one hour in a 350 oven.

Cool. Remove the chicken breasts and cut into bite-sized chunks and return to the baking dish.

In a frying pan, saute the shallots in butter and remaining 1T of olive oil over med-high heat. Add the sun-dried tomatoes and the artichoke hearts. Pour this mixture over the chicken and reheat in a 350 oven for 15-20 minutes. Discard the bay leaves. Serve with saffron rice (Carolina brand is great), a green salad, and a good bottle of red wine.