Mock Chicken Marbella

Directions

1. 1
   Add olives and capers to the container of a food processor; process until fairly smooth; set aside.
2. 2
   Position oven rack so that it is in the center of the oven; preheat to 400°.
3. 3
   Add balsamic vinaigrette, olive/caper mixture, garlic, oregano, bay leaves, and prunes in a mixing bowl; stir well to combine.
4. 4
   Add in chicken tenders; fold in.
5. 5
   Transfer mixture to a 13x9 inch glass or ceramic casserole dish; make sure chicken tenders are in one layer and not on top of one another.
6. 6
   Sprinkle the brown sugar evenly over the chicken.
7. 7
   Pour the wine around the tenders (not on top of the chicken, otherwise the brown sugar will get rinsed off the top of the chicken) Bake for 25-30 minutes or until the chicken has carmelized on top and juices run clear.
8. 8
   Discard bay leaves.
9. 9
   Good served warm with rice or couscous; also good served cold.