Using a blender puree head of garlic and red wine vinegar. Pour into bowl.
Add olive oil, dried oregano, salt, pepper, pitted prunes, spanish green olives, capers, and bay leaves to bowl and mix well.
Add chicken and marinade to a zip-lock bag, layering so ingredients are distributed well. Marinate in refrigerator overnight.
Preheat oven to 350F.
Add chicken and marinade to a glass pan (or two) leaving a little space between each chicken breast.
Sprinkle chicken with brown sugar and pour white wine around the chicken.
Bake for 50 - 60 minutes. (You can baste the chicken every ~20 minutes if desired but it doesn't make much difference.)
Optional: Sprinkle with chopped parsley before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (125g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 144 (40%)|
|Amt Per Serving||% DV|
|Total Fat 16g||21 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 11.5g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 0mg||0 %|
|Sodium 486.7mg||17 %|
|Potassium 310.8mg||8 %|
|Total Carbohydrate 56.3g||17 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 52.8g|
|Protein 1.3g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 362
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