Chicken Marbella- trimmed down

One of the most popular recipes from The Silver Palate, this recipe is perfect served hot or room temperature.  I write lots of recipes for Diane Magazine, which is part of the exercise chain Curves, a company that has changed many lives. I am making this recipe a perfect Diane meal. Serve with some brown rice or quinoa, high in magnesium.

8 chicken breasts, skin removed

4 tablespoons olive oil

4 tablespoons red wine vinegar

4 garlic cloves, chopped

1 tablespoon oregano

1 tablespoons capers, rinsed

1/2 cup pitted prunes

1/2 cup dried apricots

3 tablespoons chopped scallions

 

Combine all ingredients and marinate overnight. Remove from marinade, but reserve, and place on a baking dish. Drizzle with the marinade and sprinkle with a tablespoon of brown sugar and pour some chicken stock, low salt, reduced fat, around the chicken. Bake at 350 for about 50 minutes. Baste a few times.

 

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About cheflaury

food writer, recipe developer, animal rescuer, cook, baker, View all posts by cheflaury

2 responses to “Chicken Marbella- trimmed down

  • beth

    Laurie, we tried your chicken dish after clean up at the high school. It was fantastic. I like your blog too. Will read more this evening.thank you.

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