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Mediterranean Chicken with Mixed Olives

 1 Ratings
1 Comments
  • Prep Time 15 min
  • Total Time 9 hr 15 min
  • Servings 8

Blogger Bree Hester of Baked Bree makes her potluck standby, Mediterranean Chicken. Learn to make this recipe with our how-to article.

Ingredients

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

Directions

  • 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.

Expert Tips

This dish freezes beautifully.

This recipe can be doubled or tripled to feed a large crowd.

Nutrition Information

No nutrition information available for this recipe.

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