Ingredients:
1/4 cup pimento stuffed olives
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 prunes
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:
Add olives and capers to the container of a food processor; process until fairly smooth; set aside.
Position oven rack so that it is in the center of the oven; preheat to 400F.
Add balsamic vinaigrette, olive/caper mixture, garlic, oregano, bay leaves, and prunes in a mixing bowl; stir well to combine.
Add in chicken tenders; fold in.
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.
Sprinkle the brown sugar evenly over the chicken.
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.
Discard bay leaves.
Good served warm with rice or couscous; also good served cold.
Servings: 6
Time preparation: 15 min.
Time total: 45 min.