Chicken Marbella
13 ingredients
9 steps
Ingredients
- 16 (6 ounce) trimmed chicken breasts
- 3 tablespoons minced garlic
- 14 cup dried oregano
- 14 cup chopped fresh parsley
- salt and pepper
- 12 cup balsamic vinegar
- 12 cup olive oil
- 1 cup sun-dried tomato
- 12 cup stuffed green Spanish olives
- 14 cup capers
- 6 bay leaves
- 1 cup white wine
- additional chopped fresh parsley (to garnish)
Directions
-
1Combine the garlic, oregano, 1/4 cup fresh parsley, salt and pepper to taste, vinegar, olive oil, tomatoes, olives, capers and bay leaves.
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2Toss in the chicken breasts, turning to cover, and refrigerate for at least 3 hours.
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3I refrigerate overnight Preheat oven to 350 degrees.
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4Arrange chicken in a single layer in a baking pan, pouring the marinade evenly over all of them.
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5Splash the white wine on top.
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6Bake 30 minutes, until just done.
-
7Do not overcook, or they will be dry!
-
8To serve, place a chicken breast on plate, and spoon some of the sauce with tomatoes, olives and capers on top.
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9Sprinkle with a little more fresh parsley.
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