Olive and Prune Chicken Recipe

Olive and Prune Chicken Recipe

  • 3 cloves garlic, minced
  • 1/3 cup pitted prunes, halved
  • 8 small green olives
  • 2 tablespoons capers, with liquid
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 2 bay leaves
  • 1 tablespoon dried oregano
  • salt and pepper to taste
  • 6 skinless, bone-in chicken breast halves
  • 1/2 cup dry white wine
  • 1/2 cup SPLENDA® No Calorie Sweetener, Granulated
  • 1 tablespoon chopped fresh parsley, for garnish
  • 6 ounces uncooked angel hair pasta
  1. In a medium bowl, mix together garlic, prunes, olives, capers, olive oil, vinegar, bay leaves, oregano, salt, and pepper. Spread mixture in the bottom of a 10×15 inch baking dish. Add the chicken pieces; turn to coat. Cover, and refrigerate overnight.
  2. Preheat oven to 350 degrees F (175 degrees C). In a small bowl, combine wine with SPLENDA(R) Granulated Sweetener. Pour over chicken in dish.
  3. Bake in preheated oven for 1 hour, spooning juices over chicken several times as it is baking.
  4. Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente; drain. Arrange chicken over pasta on a large platter, pouring juices over the top. Garnish with fresh parsley.
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