Mock Chicken Marbella

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1/4 cup pimento stuffed olive
• 1 tablespoon capers, drained
• 1/2 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
• 3 bay leaves
• 1/2 cup pitted prune
• 1 1/4 lbs chicken tenders, rinsed and patted dry
• 1/4 cup firmly packed light brown sugar
• 1/4 cup dry wine

Recipe

• 1 add olives and capers to the container of a food processor; process until fairly smooth; set aside.
• 2 position oven rack so that it is in the center of the oven; preheat to 400°.
• 3 add balsamic vinaigrette, olive/caper mixture, garlic, oregano, bay leaves, and prunes in a mixing bowl; stir well to combine.
• 4 add in chicken tenders; fold in.
• 5 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.
• 6 sprinkle the brown sugar evenly over the chicken.
• 7 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.
• 8 discard bay leaves.
• 9 good served warm with rice or couscous; also good served cold.