Serves 6
45 min
Mock Chicken Marbella
Recipe GLPR62307eb5eadbbc
This elegant one-pan dinner features tender chicken tenders dressed in a sweet and savory sauce made with prunes, dried apricots, olive tapenade, and a hint of balsamic vinegar. The chicken roasts until caramelized and juicy, creating a sophisticated dish inspired by the classic Chicken Marbella. Serve warm over rice or couscous, or chill and enjoy cold for a delicious leftover meal.
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Ingredients
1½ lbs chicken tenders, rinsed and patted dry
½ cup bottled balsamic or red wine vinaigrette
¼ cup store-bought olive tapenade
2 cloves garlic, crushed in a garlic press
1 tsp dried oregano
3 bay leaves
½ cup pitted prunes
½ cup dried apricots
¼ cup packed light brown sugar
¼ cup white wine
Cooked rice or couscous for serving
Directions
Preheat your oven to 400°F and position a rack in the center.
In a large mixing bowl, combine the balsamic vinaigrette, olive tapenade, crushed garlic, dried oregano, bay leaves, and prunes. Stir everything together until well mixed.
Add the chicken tenders to the bowl and fold gently until all pieces are well coated with the sauce mixture.
Transfer the chicken and sauce to a 13- by 9-inch glass baking dish. Arrange the chicken tenders in a single layer.
Sprinkle the brown sugar evenly over the chicken tenders and pour the white wine around them.
Bake for 25 to 30 minutes, until the chicken reaches an internal temperature of 165°F, the sauce bubbles around the edges, and the chicken is caramelized on top.
Remove the baking dish from the oven and discard the bay leaves.
Serve the chicken warm over cooked rice or couscous. Alternatively, allow it to cool, refrigerate, and serve chilled.
