Mediterranean Chicken With Dried Apricots & Prunes |
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Prep Time: 720 Minutes Cook Time: 50 Minutes |
Ready In: 770 Minutes Servings: 8 |
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This delightful chicken dinner entree was served at our annual Gathering of Friends dinner party. It is a pretty to look at as it is delicious to eat. Enjoy! Serving salad & sides suggestions: Marinated Hearts of Palm Salad and Orzo Garden Medley Ingredients:
2/3 cup red wine vinegar |
2 garlic cloves, crushed |
2 tablespoons fresh oregano |
salt and pepper, sprinkle generously to taste |
2/3 cup olive oil |
6 ounces dried prunes, quartered |
6 ounces dried apricots, quartered |
4 ounces green olives, pitted |
2 ounces capers |
1 bay leaf |
4 large whole chicken breasts |
3 tablespoons brown sugar |
3/4 cup white wine |
Directions:
1. Combine all above ingredients (****EXCEPT brown sugar & white wine) into marinade. Place chicken in a zip lock bag or a baking dish that can be tightly sealed. Cover the chicken with marinade. Refrigerate for at least 4 hours or overnight if possible.
2. One hour before baking: Time to arrange in the baking dish and bring to room temperature before cooking.
3. Distribute chicken in single layer in baking pan, DO NOT discard the marinade. Pour it over the chicken with all the other marinade ingredients. Sprinkle brown sugar over the chicken breasts and pour white wine around the breasts.
4. Preheat oven: Cook UNCOVERED at 325 for 50 minutes or until chicken is cooked through and no longer pink. Cooking time may vary depending on the thickness of your chicken breasts. Cook to 165°F
5. Arrange cooked chicken breasts on a platter, top with the sauce and other ingredients.
6. NOTE:.
7. This recipe yields a lot of sauce, so you can double the chicken content without having to double the marinade. It’s nice because you can make it all ahead of time!
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