Ingredients
4
4 servings
- •½ cup white wine
- •½ cup apricot jam
- •½ cup packed brown sugar
- •½ cup Spanish olives, drained and sliced
- •⅓ cup extra-virgin olive oil
- •⅓ cup red wine vinegar
- •⅓ cup drained capers
- •⅓ bunch fresh cilantro, chopped
- •5 cloves garlic, minced
- •1 tablespoon caper brine, or to taste
- •2 tablespoons extra-virgin olive oil
- •4 large skinless, boneless chicken breasts
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix white wine, apricot jam, jam, brown sugar, olives, 1/3 cup olive oil, red wine vinegar, capers, cilantro, garlic, and caper brine in a large bowl.
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook chicken breasts until browned, about 1 1/2 minutes per side. Do not overcook.
- Arrange chicken in a single layer in a baking dish. Pour apricot-olive mixture on top.
- Bake in the preheated oven until chicken is no longer pink in the center, 20 to 30 minutes.
Nutritional Facts
Per 4 servings
- Calories: 724
- Carbohydrate: 57g
- Fat: 33g
- Fiber: 1g
- Protein: 45g
- Sugar: 45g
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