Categories: Chicken, Main Dish
Ingredients
- 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 white wine
Directions
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Add olives and capers to the container of a food processor; process until fairly smooth; set aside.
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Position oven rack so that it is in the center of the oven; preheat to 400°.
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Add balsamic vinaigrette, olive/caper mixture, garlic, oregano, bay leaves, and prunes in a mixing bowl; stir well to combine.
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Add in chicken tenders; fold in.
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Transfer mixture to a 13×9 inch glass or ceramic casserole dish; make sure chicken tenders are in one layer and not on top of one another.
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Sprinkle the brown sugar evenly over the chicken.
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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.
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Discard bay leaves.
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Good served warm with rice or couscous; also good served cold.