pat's Recipe

Mediterranean Dried Plum and Olive Chicken (state fair winner)

Category: Poultry

2 garlic cloves, minced
2/3 cup pitted, dried plums(prunes), chopped
1/2 cup small green garlic-stuffed olives,
cut in half
2 Tbsp capers, with liquid
1/4 cup marinated red peppers
2 Tbsp olive oil
2 Tbsp white wine vinegar
1 Tbsp dried oregano
1/4 tsp salt
1/4 tsp freshly ground pepper
2 pounds boneless,skinless chicken breasts
(about 6 breasts)
1/4 cup packed brown sugar
1/3 cup white zinfandel wine

In a bowl, combine garlic, dried plums, olives, capers, peppers, oil, vinegar, oregano, salt and pepper. Mix well.
Place chicken breasts in a 2-quart baking dish. Spoon dried-plum mixture evenly over chicken. Marinate in refrigerator for at least 15 minutes and not more than 8 hours.
Preheat oven to 350 degrees. Sprinkle brown sugar over the chicken and then pour in wine. Bake 1 hour, spooning juices over the chicken several times while baking. Transfer the chicken to a platter, pouring sauce over the top.

makes 4 to 6 servings