| Ingredients: 1/4 Cup(s) vinegar, red wine 3 Tablespoon(s) extra virgin oil, olive 1/2 Teaspoon(s) salt 1/4 Teaspoon(s) freshly ground pepper, black 4 Clove(s) garlic 1/2 Cup(s) chopped, pitted prunes 1/2 Cup(s) chopped, dried apricots 1/2 Cup(s) pitted olives, green 3 Pound(s) skinless, bone-in chicken breast 1 Cup(s) dry wine, white cooking 1/2 Cup(s) chopped fresh flat-leaf parsley |
Directions:
Combine vinegar, olive oil, salt, pepper, and garlic in a 13 x 9 inch baking dish, stirring with a whisk. Add prunes, apricots, and olives; toss well to coat. Add chicken, turn to coat. Cover and chill at least 6 hours or overnight. Preheat oven to 450 degrees. Pour wine around, but not over, the chicken; let stand 15 minutes. Bake at 450 for 35 minutes or until chicken is done; let stand 15 minutes. Sprinkle with parsley. Cover and refrigerate at least 2 hours or overnight. Remove chicken from the bones; discard bones. Return chicken to fruit mixture; let stand 15 minutes. Serve with a slotted spoon. calories: 328 fat: 9.6g protein: 38.2g carb: 19g fiber: 2.4g cholesterol: 102mg iron: 2.7mg sodium: 393mg calcium: 42mg |