6 boneless, skinless chicken breast halves
3 T. olive oil
1 t. chopped fresh thyme
1 t. chopped fresh tarragon
1 t. chopped fresh oregano
1 t. minced garlic
1/2 t. cracked black pepper
18 whole peeled shallots
4 artichoke bottoms, cooked, cut into 6 pieces each
18 black olives, cut in half
1 c. chopped peeled tomato
Place chicken in food storage bag. Add 1 1/2 T. olive oil, 1/2 t. thyme, 1/2 t. tarragon, 1/2 t. oregano, and 1/2 t. garlic to bag; seal bag. Toss to coat chicken with marinade. Marinate in refrigerator at least 30 min.
Remove chicken from marinade; place on broiler pan. Broil 4 to 6 inches from heat 10 to 14 min. or until chicken is no longer pink in center, turning once.
Meanwhile, in small frying pan cook shallots in remaining 1 1/2 T. olive oil until tender. Stir in remaining herbs, garlic, artichokes, olives, and tomatoes. Continue cooking until heated through. Season to taste with salt and pepper. Serve vegetables with chicken.
Tip: marinated chicken can be grilled over medium coals on charcoal grill.