Chicken Charlena
- Ready In:
- 1hr 15mins
- Ingredients:
- 14
- Serves:
-
10
ingredients
- 10 boneless skinless chicken breasts
- 5-6 garlic cloves, pureed
- 59.14 ml dried oregano
- salt and pepper
- 118.29 ml red wine vinegar
- 118.29 ml olive oil
- 236.59 ml fig
- 236.59 ml pitted prune
- 118.29 ml Spanish olives, pitted
- 118.29 ml capers, with small amount of juice
- 6 bay leaves
- 236.59 ml brown sugar
- 236.59 ml white wine
- 59.14 ml fresh cilantro, finely chopped
directions
- Cut chicken breasts in half lengthwise and pound until 1/2" thick.
- Place in single layer in 9x13 glass baking dish or casserole dish.
- In large bowl, mix together garlic, oregano, salt, pepper, vinegar, olive oil, figs, prunes, olives, capers with juice, and bay leaves.
- Spoon marinade over chicken.
- Cover and let marinate overnight in refrigerator.
- Next day, allow pan to come to room temperature.
- Preheat oven to 350 degrees.
- Sprinkle chicken with brown sugar and pour white wine around.
- Bake, uncovered for 1 hour at 350 degrees, or until juice runs clear when poked with fork.
- Baste frequently with sauce.
- When done, transfer chicken, olives, figs, prunes and capers to a serving platter using a slotted spoon.
- Moisten with a little of the juice and pour the remaining juice into a gravy boat.
- This is also great cold.
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RECIPE SUBMITTED BY
Recipe Junkie
Canton, Ohio