Name: Chicken Marbella with Sun-dried Tomatoes and Walnuts
Prep time: 15 min
Cook time: 55 min
Total time: 80 min
Ingredients: ½ cup olive oil; ½ cup red wine vinegar; 1 ½ cups large prunes (pitted); 1 cup large green olives (pitted); ½ cup capers (including the juices); ¼ cup sun-dried tomatoes (sliced); 3 bay leaves; 6 cloves garlic (minced); 2 Tbsp dried oregano; salt and pepper; 3 pounds boneless and skinless chicken breasts; ⅓ cup light brown sugar (lightly packed); 1 cup dry white wine; 1 cup walnuts

Chicken Marbella was a signature dish of the 1980s, known for being a “make-ahead” dish popular for dinner parties. It has wonderful Mediterranean flavors. I like to add sun-dried tomatoes and walnuts. It is delicious served with rice to soak up all the flavorful juices.

Prep 15

Bake 55

Total 1 20

Yield 6 servings

Print Recipe

Prep Time 15

Cook Time 55

Resting Time 10

Total Time 1 20

Servings: 6 servings

Course: Main Course

Cuisine: Mediterranean

Ingredients

½ cup olive oil
½ cup red wine vinegar
1 ½ cups large prunes pitted
1 cup large green olives pitted
½ cup capers including the juices
¼ cup sun-dried tomatoes sliced
3 bay leaves
6 cloves garlic minced
2 Tbsp dried oregano
salt and pepper
3 pounds boneless and skinless chicken breasts
⅓ cup light brown sugar lightly packed
1 cup dry white wine
1 cup walnuts

Instructions

Combine the olive oil, vinegar, prunes, olives, capers, sun-dried tomatoes, bay leaves, garlic, oregano, 1 tablespoon salt, and 2 teaspoons pepper in a large plastic storage bag. Add the chicken to the marinade. (Squeeze out the air to make sure the chicken is fully covered with the marinade.) Refrigerate for 4 hours and up to overnight.
Preheat the oven to 350°F.
Place the chicken along with all the contents and marinade in one layer in a large roasting pan. Sprinkle with the brown sugar, 2 teaspoons salt, and 1 teaspoon pepper. Pour the wine around the chicken. Evenly distribute the walnuts over the top.
Roast for 45 to 55 minutes or until the internal temperature of the chicken is 165℉. Remove the pan from the oven, cover tightly with aluminum foil, and allow to rest for 10 minutes. Discard the bay leaves.