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Mediterranean Chicken with Mixed Olives

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Bree Hester
Updated Aug 1, 2018
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Blogger Bree Hester of Baked Bree makes her potluck standby, Mediterranean Chicken. Learn to make this recipe with our how-to article.

Mediterranean Chicken with Mixed Olives

  • Prep Time 15 min
  • Total 9 hr 15 min
  • Servings 8
  • Ingredients 14
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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

Instructions

  • Step 
    1
    Place chicken in large food-storage plastic bag.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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).
  • Step 
    5
    Remove and discard bay leaves. Serve chicken mixture over rice; sprinkle with parsley.

Nutrition

Nutrition Facts are not available for this recipe

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