MOCK CHICKEN MARBELLA
1/2 cup bottled balsamic or red-wine vinaigrette
1/4 cup prepared green olive tapenade or green olive salad*
2 cloves garlic, crushed in a garlic press
1 teaspoon dried oregano
3 bay leaves
1/2 cup pitted prunes (halved or quartered if large)
1 1/4 pounds chicken tenders, rinsed and patted dry
1/4 cup packed light brown sugar
1/4 cup dry white wine
Place a rack in the center of the oven; preheat to 400 degrees F.
In a large mixing bowl, stir together vinaigrette, tapenade, garlic, oregano, bay leaves and prunes. Fold in the chicken.
Transfer to a 13-by-9-inch (3 quart) glass or ceramic baking dish, arranging the chicken in a single layer. Sprinkle sugar over chicken; pour the wine around chicken.
Bake until the juices bubble and the chicken has caramelized on top, 25 to 30 minutes.
Discard the bay leaves. Serve warm or cold.
*If you cannot find tapenade or olive salad, combine 1/4 cup pitted pimento-stuffed green olives with 1 tablespoon drained capers; process until smooth.
Servings: 6
Source: The Dinner Doctor by Anne Byrn
1/2 cup bottled balsamic or red-wine vinaigrette
1/4 cup prepared green olive tapenade or green olive salad*
2 cloves garlic, crushed in a garlic press
1 teaspoon dried oregano
3 bay leaves
1/2 cup pitted prunes (halved or quartered if large)
1 1/4 pounds chicken tenders, rinsed and patted dry
1/4 cup packed light brown sugar
1/4 cup dry white wine
Place a rack in the center of the oven; preheat to 400 degrees F.
In a large mixing bowl, stir together vinaigrette, tapenade, garlic, oregano, bay leaves and prunes. Fold in the chicken.
Transfer to a 13-by-9-inch (3 quart) glass or ceramic baking dish, arranging the chicken in a single layer. Sprinkle sugar over chicken; pour the wine around chicken.
Bake until the juices bubble and the chicken has caramelized on top, 25 to 30 minutes.
Discard the bay leaves. Serve warm or cold.
*If you cannot find tapenade or olive salad, combine 1/4 cup pitted pimento-stuffed green olives with 1 tablespoon drained capers; process until smooth.
Servings: 6
Source: The Dinner Doctor by Anne Byrn
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