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.
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.