Chicken Marbella



1 glove garlic minced

1 teaspoon ground oregano

1/3 teaspoon ground black pepper

2 1/2 tablespoons red wine vinegar

1 tablespoon olive oil

1 1/4 tablespoon finely chopped capers

1 bay leaf

1/3 cup apple juice concentrate

1/3 cup white wine

1 teaspoon chopped cilantro

1/3 cup pitted prunes

1 1/4 tablespoons coarsely chopped green spanish olives

4 skinned chicken breast halves, boned and defatted


1. Combine all ingredients except chicken in a shallow baking dish and mix well. Add chicken breasts, turning to cover evenly with marinade. Cover dish and refrigerate overnight.

2. Prepare hot coals for grilling or preheat broiler.

3. Lift chicken out of marinade and reserve the marinade. Grill or broil chicken 3 to 5 minutes per side or until juices run clear when pierced with a fork.

4. Boil marinade briefly to reduce and ladle 1 tablespoon over each breast.


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