CHICKEN (TENDERLOIN) MARBELLA

Chicken Marbella is usually marinated hours and hours and even overnight, but since I didn’t plan that far ahead, I decided to see if one hour of marinating would produce a tasty meal. Additionally, I substituted chicken tenderloins for breasts since I’m more successful with the tender little loins and they cook up more quickly. All my guys and I can say is that if only one hour of marinating leads to a creation that tastes this good, many hours must be out of this world. Thumbs and more thumbs up, even though Junior Too was not keen on prunes. His loss.

Chicken (Tenderloin) Marbella

1/2 cup olive oil

1/2 cup red wine vinegar

1 tbsp dried oregano

1/4 tsp sea salt

pinch ground black pepper

1 cup pitted and halved prunes

1/2 cup pitted and halved green olives

1/4 cup capers

1-1/2 lb chicken tenderloins

1/3 cup brown sugar

1/2 cup white wine

1 tbsp minced parsley

1) To large zip top bag, add olive oil, vinegar, oregano, salt, pepper, prunes, olives, and capers; add chicken tenderloins, zip bag closed, and turn several times to coat; refrigerate to marinate 1 hour (or several)

2) Preheat oven to 375 degrees

3) In medium to large-sized casserole dish, overlap chicken tenderloins a bit; pour marinade over top, sprinkle with brown sugar, drizzle with wine, and bake in oven 30 minutes or until chicken is cooked through; remove from oven, scatter with parsley, and serve

Servings: 4

3 thoughts on “CHICKEN (TENDERLOIN) MARBELLA

  1. I love the fruit with the pork! You are always so interesting,Tamara…which is why I added you to the list on my blog for the REALITY award. Thank you for all the support you have always shown to me.

  2. Did I say pork and not add chicken? I meant to say, that fruit lends its elf well to both chicken and I often use it with pork! (I guess I am just trying to do too much at once! I am so sorry!)

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