Mock Chicken Marbella
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 59.14 ml pimento stuffed olive
- 14.79 ml capers, drained
- 118.29 ml bottled balsamic vinaigrette or 118.29 ml red wine and vinegar salad dressing
- 2 clove garlic, crushed in a garlic press
- 4.92 ml dried oregano
- 3 bay leaves
- 118.29 ml pitted prune
- 566.99 g chicken tenders, rinsed and patted dry
- 59.14 ml firmly packed light brown sugar
- 59.14 ml dry white wine
directions
- Add olives and capers to the container of a food processor; process until fairly smooth; set aside.
- Position oven rack so that it is in the center of the oven; preheat to 400°.
- Add balsamic vinaigrette, olive/caper mixture, garlic, oregano, bay leaves, and prunes in a mixing bowl; stir well to combine.
- Add in chicken tenders; fold in.
- Transfer mixture to a 13x9 inch glass or ceramic casserole dish; make sure chicken tenders are in one layer and not on top of one another.
- Sprinkle the brown sugar evenly over the chicken.
- Pour the wine around the tenders (not on top of the chicken, otherwise the brown sugar will get rinsed off the top of the chicken) Bake for 25-30 minutes or until the chicken has carmelized on top and juices run clear.
- Discard bay leaves.
- Good served warm with rice or couscous; also good served cold.
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Reviews
-
This is delicious, as well as being easy to prepare. My whole family liked it (teenagers), and I think it is good enough to prepare for company. I threw in some golden raisins before I realized that I had prunes. I may leave out the prunes next time and just use raisins. I served it with garlic and herb couscous (from a box). This is a winner!