Place 6 boneless skinless chicken breasts or thighs in a shallow dish and pour 1/2 cup balsamic vinegar over them. Turn to coat, cover, and marinate at least 30 minutes, reserving some of the marinade to brush the chicken before baking.

Preheat the oven to 400°F and prepare a 9x13-inch casserole dish.

In the casserole dish combine 1 14 oz can white beans (drained & rinsed), 3/4 cup whole salted cashews, 1 pint cherry tomatoes (left whole), 1 14 oz can or jar of marinated artichoke hearts, and 1/2 red onion thinly sliced. Spread into an even layer.

Remove the chicken from the marinade, season both sides with salt and pepper to taste.

Heat 1 tablespoon good quality olive oil in a large skillet over medium-high heat. Brown the chicken about 2 minutes per side until golden (the chicken will not be cooked through).

Nestle the browned chicken pieces on top of the mixture in the casserole dish. Brush the chicken with the reserved balsamic marinade.

Pour 1 1/2 cup chicken broth into the dish around the chicken (not necessarily pouring directly over each piece). Sprinkle the chopped leaves from 4 fresh sprigs of fresh oregano over the dish.

Bake uncovered at 400°F for 15–20 minutes, or until the chicken is cooked through and registers 165°F on an instant-read thermometer.

Remove the dish from the oven and scatter 1 cup mozzarella pearls (whole milk mozzarella) over the chicken and vegetables. Return to the oven 2–3 minutes just until the mozzarella softens and begins to melt.

Remove from the oven, let rest a few minutes, then serve (over rice or pasta if desired).