• Cooking Time:
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Source: MaddyMoo


  • 16 trimmed 6-ounce chicken breasts
  • 2 heaping tablespoons minced garlic
  • 1/4 cup dried oregano
  • 1/4 cup chopped fresh parsley
  • Salt and pepper to taste
  • 1/2 cup balsamic vinegar
  • 1/2 cup olive oil
  • 1 cup sundried tomatoes
  • 1/2 cup stuffed green Spanish olives
  • 1/4 cup capers
  • 6 bay leaves
  • 1 cup white wine
  • Additional chopped fresh parsley for garnish


  • Combine the garlic, oregano, 1/4 cup fresh parsley, salt and pepper to taste, vinegar, olive oil, tomatoes, olives, capers and bay leaves. Toss in the chicken breasts, turning to cover, and refrigerate for at least 3 hours.
  • Preheat oven to 350 degrees. Arrange chicken in a single layer in a baking pan, pouring the marinade evenly over all of them. Splash the white wine on top. Bake 30 minutes, until just done. Do not overcook, or they will be dry!
  • To serve, place a chicken breast on plate, and spoon some of the sauce with tomatoes, olives and capers on top. Sprinkle with a little more fresh parsley.

Categories: Main Dish  Poultry 
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