8-12 boned chicken breasts
1 head (lots!) of pealed garlic
1/4 c dried oregano
Salt and pepper
1/2 c red wine vinegar
1/2 c olive oil
3/4 c dried prunes
3/4 c dried apricots
3/4 c green olives
1/2 c capers with juice
6 bay leaves
1 c brown sugar
1 c white wine
1/4 c chopped Italian parsley
Combine all but brown sugar, wine and parsley in large bowl and refrigerate overnight. Preheat oven to 350. Arrange chicken in single layer and pour marinade over, then sprinkle brown sugar and wine over top. Bake 50-60 minutes. Transfer to serving dish and garnish with parsley.
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