1/2 c. balsamic or red wine vinaigrette (see note)
1/4 c. olive salad or 1/4 c. green olives w/ pimento & 1 T. capers
2 cloves crushed garlic (or the equivalent in garlic powder)
1 t. oregano
3 bay leaves
1/2 c. pitted prunes
1 1/4 lbs. chicken tenders or chicken breasts that have been sliced into tender sized pieces
1/4 c. brown sugar
1/4 c. dry white wine (see note)
Note: I made my own vinaigrette by combining 3 T. balsamic vinegar, 5 T. olive oil, a little sugar, a little salt, and a little black pepper. I used chicken broth instead of wine because that is what I had on hand.
Mix everything except brown sugar together. Place into a 9 x 13 inch pan that has been sprayed with Pam. Sprinkle sugar on top. Bake for 25 to 30 minutes or until done. Serve with Jasmine rice.
I made this for dinner and it was so yummy! I think this would be a good dish for a dinner party because it is easy and a little fancy. It would also be a good meal to bring to someone.
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