Looking for a chicken dish recipe that was in a Light Cooking mag (I think) some years back?

It was a baked dish, with chicken breats, olives, prunes, vinegar, molasses, and pineapple juice I think. Everything went in a pan and baked. Easy and a real hit, with a blend of salt, sweet, and tang flavors.Looking for a chicken dish recipe that was in a Light Cooking mag (I think) some years back?
I think what you're looking for is Chicken Marabella. Try this site: http://www.cooks.com





Prunes and chicken.... I dunno..... *smile*Looking for a chicken dish recipe that was in a Light Cooking mag (I think) some years back?
Here's a couple that I found:





Chicken Marbella





1/2 cup dry white wine


1/2 cup nonfat chicken broth


1/2 cup pitted prunes, chopped into 1/4 inch chunks


1/4 cup brown sugar


1/4 cup red wine vinegar


1/4 cup green olives


4 garlic cloves


2 tablespoons olive oil


2 teaspoons dried oregano


1/4 teaspoon salt


1/4 teaspoon fresh ground black pepper


4 boneless skinless chicken breast halves


1/4 cup capers





Preheat oven to 400F (205 C).


In a sauce pan, combine wine, broth, prunes, brown sugar, vinegar, olives, garlic, oil and oregano.


Bring to a simmer over medium heat.


Reduce the heat and simmer gently uncovered for 10 minutes.


Season to taste with salt and pepper.


Place chicken breast in a large shallow baking dish.


Pour the sauce over the chicken.


Turn to coat.


Scatter capers over the top.


Bake until the chicken is no longer pink in the center 30 to 35 minutes.


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Chicken With Prunes, Olives and Capers





5 chicken legs with thigh (separated)


1/2 cup dried prunes, halved (4 oz)


1 cup green olives (or more to taste)


1/4 cup dry white wine


1/4 cup red wine vinegar


3 tablespoons olive oil


3 tablespoons fresh oregano, chopped or 1-2 teaspoon dry oregano


2 tablespoons capers (with juice)


2 tablespoons fresh minced garlic


1/2 teaspoon crushed red pepper flakes (or more if you like more heat)


salt


2 bay leaves


1/2 cup brown sugar, packed


1-2 tablespoon chopped fresh basil (to garnish)





Combine the chicken, prunes, wine, wine vinegar, oil, oregano, capers, fresh garlic, chili peppers, salt and the bay leaves; turn to coat the chicken pieces well.


Cover, and marinate in the refrigerater 8 hours, or overnight (do not marinate for more that 24 hours, as the vinegar will start to cook the chicken).


If marinated for 24 hours, combine ingredients in a zip-loc plastic bag, seal and refrigerate.


In a casserole dish, arrange the chicken in a single layer.


Pour the marinade over the chicken.


Sprinkle the brown sugar evenly over the chicken.


Bake for 45-50 minutes, in a 350 degree oven, or until the chicken tests done.


Remove the chicken to a large platter, and top with remaining pan juices.


Remove the bay leaves before sprinkling the chopped basil over the chicken.


Serve immediately.
here's a few that sort of fit your description:





http://find.myrecipes.com/recipes/recipe鈥?/a>





http://find.myrecipes.com/recipes/recipe鈥?/a>





not sure if either of these is the correct one, but they both sound delicious, nevertheless!

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