Mock Chicken Marbella

READY IN: 45mins


  • 14
    cup pimento stuffed olive
  • 1
    tablespoon capers, drained
  • 12
    cup bottled balsamic vinaigrette or 1/2 cup red wine and vinegar salad dressing
  • 2
    cloves garlic, crushed in a garlic press
  • 1
    teaspoon dried oregano
  • 12
    cup pitted prune
  • 1 14
    lbs chicken tenders, rinsed and patted dry
  • 14
    cup firmly packed light brown sugar
  • 14


  • 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.