½cupdried prunespits removed (I slice the plums into strips.)
8-12green olives
Finishing
¼cupdry white wine
4teaspoonsbrown sugar
Instructions
Combine marinade in a resealable plastic bag. Place chicken breasts in the bag. Marinate for about 4 hours or overnight, turning the chicken over at least once to coat all parts of the chicken with marinade.
Preheat oven to 350°F.
Place chicken breasts and all of the marinade in a single layer in a baking dish, and spoon the marinade over the top of the chicken.
Pour wine around the chicken and sprinkle a teaspoon of brown sugar over each chicken breast.
Bake uncovered for 30 minutes or until internal temperature reaches 165°F. Remove bay leaf and spoon sauce over the top of the chicken halfway through cooking or more often for best results.
Spoon more sauce over the chicken at serving time and the serve the rest in a bowl on the side.
Notes
Suggested side: Couscous. Stir in excess juices, olives and prunes to flavor the couscous.