Baked Chicken with Prunes

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Main Courses | Sep, 02 2014

Baked Chicken with Prunes

This was a delicious dish that a dear friend of mine, MJ, cooked for me one evening.  MJ is a Breast Cancer Thriver and has totally changed her lifestyle after her cancer experience. She says that The 7 Essentials way of life has dramatically improved her health.  This recipe is simple and can be prepared the night before or several hours ahead of time . The olive oil and the white wine ( if you choose to add some) give it a very Mediterranean flavor.  The prunes add a bit of sweetness that creates a very nice sauce to pour over quinoa or vegetables. As always, try to consume chicken that is free range and hormone, antibiotic free. Bon Appetit!

In a medium casserole dish, combine the following:

6 cloves of crushed  garlic

2 tbsp. of dried oregano

1 tsp. of Himalyan salt

1/2 tsp. of cayenne pepper

1/4 cup raw apple cider vinegar

1/4 cup olive oil

1/4 cup of white wine (optional)

1/2 cup pitted prunes

1 cup Kalamati Olives, cut in half

1/4 cup capers with 1 tbsp. caper juice

Gently combine and mix.

Place 4 chicken breasts or 1 small whole chicken into the dish. Spoon the marinade over the chicken several times. Cover and let it marinade for a few hours or over night.

Bake the chicken dish at 350 F for 1 hour and 15 minutes or until the temperature reaches 175 F in the breast.  Baste several times with the marinade.

Serve with quinoa and a side vegetable. Pour the marinade over the quinoa. Enjoy!