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Chicken Breast Marbella

Servings 12 people


  • 6 large boneless, skinless chicken breasts
  • salt and freshly ground pepper
  • 1/2 cup red wine vinegar
  • 1/2 cup olive oil
  • 1 cup white wine
  • 1 cup brown sugar
  • 1/2 cup dried pitted prunes, cut in half
  • 1/2 cup dried apricots, cut in half
  • 1/2 cup pitted Spanish green olives
  • 1/2 cup capers and a little juice
  • 1 Tbsp. minced garlic
  • 1/8 cup dried oregano
  • 1/2 cup chopped fresh parsley



  • Preheat the oven to 350 degrees.
  • Season the chicken with salt and pepper.
  • Heat a large, non-stick skillet over medium-high heat. Spray the pan with a little olive oil non-stick spray (or brush lightly with olive oil) and place three of the chicken breasts in the pan. Cook the chicken until it begins to brown, about 2 minutes, then turn and lightly brown them on the other side.
  • Remove chicken to a baking sheet lined with foil (the chicken will not be fully cooked at this point).
  • Wipe out the pan if necessary, then repeat the browning process with the remaining three chicken breasts.
  • Place the baking sheet in the oven and bake the chicken just until it is cooked through. (Test by cutting into a piece or using a meat thermometer – chicken should be 165 degrees). Be careful not to overcook the chicken or it will be dry. When the chicken is fully cooked, remove from the oven to cool.


  • In a large saucepan, combine the red wine vinegar, olive oil, white wine, brown sugar, prunes, dried apricots, Spanish olives, capers, garlic, and oregano. Heat the marinade to a boil and cook for one minute more. Stir in the parsley and remove from heat.


  • Slice each chicken breast diagonally into thin strips. Place the chicken into a glass or ceramic casserole or other dish with sides, and pour the marinade over the chicken. Wrap tightly and refrigerate for at least 4 hours and up to two days.


  • Chicken Breast Marbella can be reheated before serving covered tightly with foil or a lid. Or, serve it cold or at room temperature.