Mediterranean Chicken with Mixed Olives

 

8

boneless skinless chicken breasts

1

cup sun-dried tomatoes

1

cup mixed pitted olives

1/2

cup olive oil

1/2

cup red wine vinegar

1/2

cup capers with juice

1/4

cup dried oregano leaves

1/2

teaspoon ground black pepper

1

head (12 to 16 cloves) garlic, finely chopped

6

dried bay leaves

1

cup packed brown sugar

1

cup white wine

Cooked white rice

1/4

cup chopped fresh Italian (flat-leaf) parsley

• 1 Place chicken in large food-storage plastic bag.
• 2 In medium bowl, stir together tomatoes, olives, oil, vinegar, capers with juice, oregano, pepper, garlic and bay leaves. Pour over chicken in bag. Refrigerate at least 8 hours or overnight to marinate.
• 3 Heat oven to 350°F. Remove chicken from bag; place chicken in single layer in ungreased 13x9-inch (3-quart) glass baking dish. Pour marinade from bag over chicken. Sprinkle with brown sugar; pour wine over chicken.
• 4 Bake 45 to 60 minutes, basting every 15 minutes with cooking liquid, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
• 5 Remove and discard bay leaves. Serve chicken mixture over rice; sprinkle with parsley.