Quick Chicken Marbella
I was excited to come across this recipe for a quicker easier version of the original baked chicken dish that uses chicken tenders instead of bone-in chicken, bottled vinaigrette and olives that are already chopped to cut down on preparation time in a fun cookbook called The Dinner Doctor, by Anne Byrn. I think it's a nice alternative to traditional Chicken Marbella when you want a luscious yet easy chicken recipe in less time.
Servings: 6
Ingredients
- 1/2 cup light balsamic vinaigrette (I used Newman's Own)
- 1/2 cup olive salad, olive spread or tapanade
- 2 cloves garlic, crushed
- 1 teaspoon oregano
- 3 bay leaves
- 1/2 cup pitted prunes
- 1-1/2 pounds chicken tenders
- 1/4 cup firmly packed light brown sugar
- 1/4 cup dry white wine
Instructions
- Position a rack in the center of the oven and preheat the oven to 400 degrees F.
- In a large mixing bowl, stir together the vinaigrette, olive salad, garlic, oregano, bay leaves and prunes until well combined. Add the chicken tenders and stir to coat them with the mixture.
- Dump the mixture into a 9x13-inch glass or ceramic baking dish and arrange the chicken tenders so they are in one layer. Snuggle the prunes around the chicken, spreading them around. Sprinkle the brown sugar over the chicken and pour the wine around them.
- Bake the chicken tenders until their tops are golden brown and the juices are bubbly, 25 to 30 minutes. Remove from the oven and discard the bay leaves. Serve the chicken warm, cold or at room temperature.
Notes
It calls for chopped olive salad, which is also known as olive spread or olive tapanade, depending on where you live and where you shop. If you can't find it, place 1/4 cup pitted pimento stuffed green olives in a food processor with 1 tablespoon of darned capers and process them until smooth and use it instead.
Nutritional Estimates Per Serving (1/6th): 244 calories, 6.9 g fat, 17.1 g carbs, 1.1 g fiber, 23.7 g protein and 6 WW PointsPlus Value
Nutrition
Calories: 244kcal | Carbohydrates: 17.1g | Protein: 23.7g | Fat: 6.9g | Fiber: 1.1g