3 pcs boneless, skinless chicken breasts
1 tsp minced garlic
1 tsp dried oregano
Salt and pepper to taste
2 tbsp of red wine vinegar
2 tbsp olive oil
1 cup pitted prunes
1/2 cup pitted Spanish green olives
2 tbsp capers with a bit of juice
3 bay leaves
1 cup white wine
finely chopped fresh parsley
Place the chicken in a large bowl. Cover it with the garlic, oregano, salt and pepper, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Rub the chicken well with the marinade and refrigerate overnight.
Preheat the oven to 350 degrees F.
Arrange the chicken in a single layer in a shallow baking pans and spoon the marinade over it evenly. Sprinkle the chicken pieces with brown sugar and pour white wine around them.
Bake for about 40 minutes.
Best serve with couscous or butter rice. To serve Chicken Marbella cold, cool to room temperature in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving. Spoon some of the reserved juice over chicken.