Mediterranean Chicken
beth
ingredients
- 6-8 half chicken breasts, 4 1/2 to 6 oz each
- 4 cloves garlic, peeled and crushed
- 3 t dried oregano, crushed leaves, not ground
- Salt and freshly ground pepper
- 3/4 C red wine vinegar
- 3/4 C virgin olive oil
- 1 C pitted prunes, halved
- 3/4 C dried apricots, halved (choose bright colored ones)
- 3/4 C stuffed green olives, halved if large
- 1/2 C capers
- 3/4 C brown sugar
- 1 1/2 C white wine
directions
- 1
THIS RECIPE MUST MARINATE OVERNIGHT, 24 HOURS IF POSSIBLE
- 2
Place chicken breasts in single layer in rectangular glass Pyrex casserole.
- 3
In large bowl combine: garlic, oregano, salt, pepper, vinegar, oil, prunes, apricots, olives, capers. Pour over chicken. Cover tightly with plastic wrap and tin foil. Refrigerate overnight.
- 4
Preheat oven to 350 degrees. Uncover chicken, sprinkle with brown sugar, and pour over the wine. Bake uncovered 30-40 minutes or until chicken is cooked.
- 5
Serve on a bed of cous-cous with a vegetable such as green beans or pea pods or parsleyed carrots.
Source: beth
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