Chicken Mirabella

This recipe is sooo flavorful its one of my favorites! Mmmm. This is what we are having tonight. The cool thing about this is that you can prep it ahead of time and freeze it then when you have a day you are too busy to cook just pop it in the fridge to defrost and then throw it in a pan to put in the oven when you want dinner ready in an hour. No fuss. And if you want it faster than an hour you can always saute it in a pan, until cooked. You might just have to add alittle extra white wine while cooking so it doesnt dry out.

Chicken Mirabella

3 cloves garlic, minced

1/3 cup of pitted prunes(if you dont have you can use cran-raisins)

2 Tbsp. capers

2Tbsp. olive oil

2 Tbsp. Red wine Vinegar

1/4 cup of Dry white wine (cooking wine is fine)

1/4 cup packed brown sugar

1 Tbsp. dried Oregano

salt and pepper to taste(I just use a dash or 2)

2 bay leaves

8 small green olives

4-6 chicken breasts (I chop them into chunks,but you dont have too)

In a blender combine:

EVERYTHING BUT the

Bay leaves, olives and chicken

I put EVERYTHING in a freezer gallon bag and either

A) lay it out flat and stick in freezer (it makes it easier to defrost and less room to take in freezer)

OR

B) just marinate it for atleast 20 min. Then put in a baking pan

preheat oven to 350*

bake 1 hr.

I usually open and baste once or twice during cooking.

Like I said earlier if you want to cook it faster then just grill it up on the stove and while cooking if needed add a little more white wine so all the sauce doesnt burn or dry out.