Sweet meets savory in this Copycat of Silver Palate's Chicken Marbella with tangy, marinated boneless chicken topped with brown sugar, olives and prunes!
Servings 4 servings
- 4 boneless skinless chicken breasts
- ¼ cup red wine vinegar
- ¼ cup olive oil
- 1 Tablespoon dried oregano
- 2 garlic cloves minced
- 2 Tablespoons capers
- ¼ cup white wine
- 4 teaspoons brown sugar
- ½ cup dried plums pits removed (I slice the the plums into strips.)
- 8-12 green olives
Combine the marinade in a plastic bag that seals.
Place chicken breasts in bag. Turn chicken to coat with marinade periodically.
Marinate for about 4 hours or overnight.
Preheat oven to 350 degrees F.
Place chicken in baking dish, spooning a little marinade over the top of the chicken.
Pour white wine around chicken.
Sprinkle a teaspoon of brown sugar over each chicken breast.
Top with prunes and olives.
Bake uncovered for 30 minutes or until internal temperature reaches 165 degrees.
Spoon sauce over the top of chicken at least once during cooking and before serving.
Suggested side: Couscous. Stir in excess juices, olives and prunes to flavor the couscous.
Calories: 348kcal | Carbohydrates: 20g | Protein: 24g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 370mg | Potassium: 603mg | Fiber: 2g | Sugar: 12g | Vitamin A: 255IU | Vitamin C: 1.8mg | Calcium: 45mg | Iron: 1.3mg