|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|
|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)|
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.