A one pan wonder!
This dish will transport you to the Mediterranean! Boneless chicken breasts are marinated in a blend of herbs, olives, capers, prunes & white wine. Served with Basmati Rice & Fresh Green Beans.
Ingredients: Chicken Breasts,Garlic, Oregano, Red Wine Vinegar, Olive Oil, Prunes, Green Olives, Capers, Ground Bay Leaf, Brown Sugar, White Wine, Basmati Rice, Dried Parsley, Green Beans
Cooking:Oven; 50-60 Minutes
If frozen, thaw in the refrigerator for 24 hrs prior to cooking.
1. Preheat oven to 350 °F.
2. Arrange chicken in a single layer on a baking tray and
spoon marinade evenly over chicken
3.Sprinkle brown sugar over and pour white wine
around the chicken.
4.Bake 30-40 minutes, basting frequently with the juices,
until chicken pieces are cooked to internal temp. 165F
Add green beans to the pan to cook for the final 7-10 minutes.
5. Meanwhile, bring 3 cups of water (1.5 cups for half order)
to a boil in a pot. Add rice to the water and stir.
Cover and cook for 20 minutes until
it is tender and all water is absorbed.
6.Once chicken is cooked, transfer along with the prunes,
olives and capers to your serving platter or plate.
Spoon pan juice to keep chicken moist.
7.Put remaining pan juices in a sauceboat for extra sauce.