A delicious and sweet festive chicken recipe.

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Name: Chicken Marbella
Prep time: 1 h
Total time: 1 h 45 min
Yield: 8
Cuisine: not set
Ingredients: 6-8 Chicken breasts boneless and skinless Or thighs; 1 head Fresh garlic, peeled; 1/2 cup Red wine vinegar; 1/2 cup Extra virgin olive oil; 1 cup Prunes; 1/2 cup Spanish Green Olives; 1/2 cup Capers with a little juice This is a 4oz jar of capers; 2/3 cup Brown sugar; 3/4 cup Dry white wine or any white wine; 1/4 cup Dried oregano; 6 Bay leaves; 1/4 cup Fresh parsley chopped Optional; Salt and pepper to taste

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INGREDIENTS

6-8 Chicken breasts boneless and skinless ; Or thighs
1 head Fresh garlic, peeled
1/2 cup Red wine vinegar
1/2 cup Extra virgin olive oil
1 cup Prunes
1/2 cup Spanish Green Olives
1/2 cup Capers with a little juice ; This is a 4oz jar of capers
2/3 cup Brown sugar
3/4 cup Dry white wine ; or any white wine
1/4 cup Dried oregano
6 Bay leaves
1/4 cup Fresh parsley chopped ; Optional
Salt and pepper to taste

Servings

INSTRUCTIONS

Marinade:

----------------------

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.

Cooking:

------------------------

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.

NOTES

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Chicken Marbella

6-8  Chicken breasts boneless and skinless Or thighs
1 head Fresh garlic, peeled 
1/2 cup Red wine vinegar 
1/2 cup Extra virgin olive oil 
1 cup Prunes 
1/2 cup Spanish Green Olives 
1/2 cup Capers with a little juice This is a 4oz jar of capers
2/3 cup Brown sugar 
3/4 cup Dry white wine or any white wine
1/4 cup Dried oregano 
6  Bay leaves 
1/4 cup Fresh parsley chopped Optional
  Salt and pepper to taste

Marinade:
----------------------
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.

Cooking:
------------------------
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.

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Nutrition

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Serving Size: 1 Serving (125g)
Recipe Makes: 8 Servings

Calories: 362
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 %
Powered by: USDA Nutrition Database 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.

About Our Nutrition Facts

Calories per serving: 362

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