6lb Boneless chicken breasts,
1 tbsp Chopped garlic in oil
Salt & pepper to taste
1/4 - 1/2 cup Dried oregano (I use
the lower end)
1 cup Red wine vinegar
1 cup Olive oil
2 cups Pitted prunes
1 cup Pitted Spanish green olives
8 Bay leaves
2 cups Brown sugar
2 cups White wine
1/4 cup Chopped parsley
1. In a large bowl, combine
chicken, garlic, salt, pepper, vinegar, olive oil, prunes, olives and bay
leaves; cover and refrigerate overnight.
2. When ready to cook, preheat
oven to 350 degrees.
3. Arrange chicken in a single
layer in one or two shallow baking dishes, and spoon marinade evenly over it.
4. Sprinkle chicken with brown
sugar and pour white wine around.
5. Bake for 50 minutes to 1 hour,
basting several times.
6. When done, transfer to serving
dish and sprinkle with chopped parsley.
Recipe can be made ahead and
served hot or at room temperature.
Great to freeze for later.
Great buffet dish served with any
kind of rice pilaf.