Nicke
02-22-2008, 12:35 PM
Chicken Mirabella over Jasmine Rice...
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Ingredients:
2 garlic cloves , minced
6 prunes , pitted and drained, and chopped (sounds weird, but they roast down and are unrecognizable)
6 green olives , pitted and sliced
1 tablespoon capers , with liquid
1 tablespoon olive oil
1 tablespoon red wine vinegar
1/8 cup white wine
1 bay leaf
1 teaspoon dried oregano
1/8 cup brown sugar
to taste salt and pepper
3 boneless skinless chicken breast halves
Directions
1. In a resealable bag, combine all the ingredients.
2. Mix well, and add chicken breasts.
3. Seal and refrigerate for at least 30 minutes up to overnight.
4. Preheat oven to 350 degrees.
5. Pour contents of bag into baking dish.
6. Bake, uncovered, spooning the broth over the chicken several times for 30 minutes, until chicken is cooked through.
Serve over jasmine rice. We like roasted brussel sprouts with this dish. The bitter is a nice contrast to the sweetness of the chicken and rice. You could also do sauteed spinach, or a spinach salad.
________________________________________
Ingredients:
2 garlic cloves , minced
6 prunes , pitted and drained, and chopped (sounds weird, but they roast down and are unrecognizable)
6 green olives , pitted and sliced
1 tablespoon capers , with liquid
1 tablespoon olive oil
1 tablespoon red wine vinegar
1/8 cup white wine
1 bay leaf
1 teaspoon dried oregano
1/8 cup brown sugar
to taste salt and pepper
3 boneless skinless chicken breast halves
Directions
1. In a resealable bag, combine all the ingredients.
2. Mix well, and add chicken breasts.
3. Seal and refrigerate for at least 30 minutes up to overnight.
4. Preheat oven to 350 degrees.
5. Pour contents of bag into baking dish.
6. Bake, uncovered, spooning the broth over the chicken several times for 30 minutes, until chicken is cooked through.
Serve over jasmine rice. We like roasted brussel sprouts with this dish. The bitter is a nice contrast to the sweetness of the chicken and rice. You could also do sauteed spinach, or a spinach salad.