Ashburn Chicken

We have had a few friends over from time to time during the pandemic. This really lifts my spirits to be with people again!

A friend gave us this recipe and I just love it! The aroma of the garlic, oregano, and fruit is divine. You can make it ahead and cook it the next day. I wanted to share it with you in case you’re looking for a new recipe.

Ashburn Chicken

8 chicken breasts (or 12-14 chicken tenders)

5-6 cloves of garlic

2 TB dried oregano

1/4 cup red wine vinegar

1/4 cup olive oil

1/2 cup dried prunes

1/4 cup green olives

1/4 cup capers

3 bay leaves

1/2 cup firmly packed brown sugar

1/2 cup white wine

Combine first 9 ingredients (through bay leaves) in a shallow dish covered or gallon ziplock bag. Chill overnight.

Arrange chicken in a 9×13 baking dish with marinade. Sprinkle brown sugar and pour wine over top.

Bake at 350 for 20-30 minutes for boneless chicken.

Transfer to platter. Garnish with parsley if desired.



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