The combination of sweet and salty is all the rage, which must explain why everyone seems to love Chicken Marbella. No, we’re not talking about the resort town of Marbella on the Mediterranean coast. This dish quickly became a wildy popular recipe from The Silver Palate Cookbook in the 80′s. It perfectly combines the sweetness of prunes and brown sugar with the saltiness of green olives and capers.
So get out the hairspray, put on your dusty leg warmers and Air Supply tape, and enjoy a feast from the 80’s!
1/2 Cup Dry White Wine
1 ½ tsp Dried Oregano
3 TBLS Cider Vinegar
1 TBSP Capers
½ Cup Pitted Prunes, halved
1/3 Cup Pitted Pimiento Stuffed Olives, sliced
1 Bay Leaf
1 Package Chicken Breast Cutlets
2 TBSP Brown Sugar
Cooked Brown Rice (for serving)
Preheat oven to 400°. Spray the bottom of a glass pan with nonstick cooking spray. Spread chicken into pan in one layer. Combine wine, oregano, vinegar, capers, prunes, olives and bay leaf and poor over chicken. Sprinkle the brown sugar evenly over the chicken.
Bake for 15 minutes or just until chicken is cooked through. Remove bay leaf. Serve over brown rice and enjoy!