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Chicken Mirabella

Healthycooking's picture
Ingredients
  Prunes 1⁄2 Cup (8 tbs), halved
  Pimento stuffed green olives 1⁄4 Cup (4 tbs), halved
  Red wine vinegar 6 Tablespoon
  Defatted reduced sodium chicken broth 6 Tablespoon
  Dried oregano 2 Tablespoon
  Capers 2 Tablespoon, drained, rinsed
  Garlic 1 Tablespoon, minced
  Bay leaves 3
  Salt 1⁄4 Teaspoon
  Ground black pepper 1⁄4 Teaspoon
  Bone in skinless chicken breast halves 32 Ounce
  Packed light brown sugar 1⁄2 Cup (8 tbs)
  Dry white wine/Vermouth 1⁄2 Cup (8 tbs)
  Chopped fresh italian parsley 1⁄4 Cup (4 tbs)
Directions

In a 13" X 9" baking dish, stir together the prunes, olives, vinegar, broth, oregano, capers, garlic, bay leaves, salt, and pepper.
Add the chicken in a single layer and turn to coat.
Cover and refrigerate for at least 4 hours or up to 12 hours; turn at least once while marinating.
Preheat the oven to 350°F.
Sprinkle the chicken with the brown sugar and pour the wine or vermouth around the chicken.
Spoon some of the marinade on top.
Bake, basting occasionally with the pan juices, for 50 to 60 minutes, or until no longer pink in the center when tested with a sharp knife.
Sprinkle with the parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Chicken

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