Garlic Olive-Apricot Chicken

Here's a dish for all the garlic lovers -- and olive lovers -- here at Recipezaar! Prep time includes overnight marinating.

• Ready In: 25 hrs
• Serves: 6-12

Ingredients

• 12  boneless skinless chicken breasts
• 1  head garlic, separated into cloves
• 2 1⁄2 teaspoons dried oregano
• 2 1⁄2 teaspoons dried basil
• 1  teaspoon dried thyme
•  salt
•  fresh ground black pepper
• 1⁄2 cup red wine vinegar
• 1⁄2 cup olive oil
• 1  cup  sliced  dried apricot
• 1⁄2 cup  pitted spanish green olives, halved
• 1⁄2 cup sun-dried tomato, slivered (the kind packed in oil)
• 4  bay leaves
• 3⁄4 cup brown sugar
• 1  cup white wine
• 1⁄4 cup  finely chopped fresh parsley (substitute cilantro for a different taste)

Directions

1. The night before, place the chicken breasts in a single layer in a large baking dish.
2. Peel and finely mince the garlic cloves, and place them in a bowl.
3. Add the spices, vinegar, oil, sliced apricots, olives, tomatoes and the bay leaves to the bowl; whisk together and pour over chicken.
4. Cover and refrigerate overnight.
5. About an hour before dinner, preheat oven to 350°F.
6. Remove chicken from fridge, remove cover, and sprinkle brown sugar over breasts.
7. Pour the wine around the breasts, then bake in preheated oven for 45 minutes to 1 hour, basting every 15 minutes.
8. Remove from oven, garnish with the parsley, and serve immediately.