CHRISTMAS EVE CHICKEN MARBELLA

If you are looking for a Christmas Eve Dinner that is stress free - try Italian!  We've been doing it for years at our house, and it's always a favorite of our family and friends and lends itself well to being prepared and refrigerated in advance.   This Chicken Marbella recipe is my sister-in-law's direct from Italy, and let me tell you it's not only a crowd pleaser around our table, but is actually best when prepared and marinated 24 hours in advance.  You can relax and enjoy the hustle and bustle of Christmas Eve Day knowing your main dish for the evening meal is waiting for you in the refrigerator! 

                                                            INGREDIENTS

                                                    1 1/2 Cup Dry White Wine
                                                      1 1/2 Cup Brown Sugar
                                                    3/4 Cup Red Wine Vinegar
                                                           3/4 Cup Olive Oil
               1 Garlic Bulb, Minced (About 1 Tablespoon) or 2 Teaspoons Garlic Powder
                                                1  Bottle (0.5 oz.) Dried Oregano
                                                 1  Tablespoon Coarse Sea Salt
                                                        2  Teaspoons Pepper
                                                            6   Bay Leaves
                                                    3   Pounds Chicken Breast
                                  1   Package (12 oz.) Pitted Bite Size Dried Plums
                                                1   Cup Pimento-Stuffed Olives
                                                      1   Jar (3.5 oz.) Capers
                                                   Fresh Parsley for garnishing

Makes approximately 10-12 servings.

Serve with Rice or Pasta with Pesto.

HINT:  This recipe tastes best if prepared, refrigerated and marinated overnight. If not preparing ahead of time, preheat oven to 350 degrees.

INSTRUCTIONS:

STEP 1:  Combine 1 Cup White Wine, 1/2 Cup Red Wine Vinegar, 1/2 Cup Olive Oil, 1 cup Brown Sugar, 1 Garlic Bulb - Minced, 1 Bottle Dried Oregano, 1 Tablespoon Coarse Sea Salt, 2 Teaspoons Pepper and 6 Bay Leaves into a 9 x 13 baking dish mixing well.

STEP 2:  Slice 3 pounds chicken breasts into about 1 inch slivers.  Before arranging sliced chicken in 9 x 13 baking dish, stir the 9 ingredients well that has been combined already in baking dish.  Place chicken in baking dish, coating both sides with the combined mixture.

STEP 3:  Arrange 1 Package Dried Plums, 1 cup Pimento-Stuffed Olives and 1 Jar Capers on top of chicken.

BAKING INSTRUCTIONS:   Bake at 350 degrees for 50 minutes to 1 hour, basting frequently if needed.  Remove from oven and serve from baking dish or transfer chicken, dried plums, pimento-stuffed olives and capers to platter (sprinkling 3/4 cup pan juices over top).  If served from platter, pour remaining pan juices into gravy boat and set along side platter for easy pouring.  Garnish chicken with fresh parsley.

FREEZING INSTRUCTIONS:  I have prepared this recipe well in advance and freeze in 9 x 13 baking dish so it is ready to pop in the oven for a crowd at a moment's notice.  I also prepare and separate into smaller baking dishes for smaller servings.  A 4.8 Cup Pyrex baking dish holds approximately 1/2 pound of sliced chicken and makes about 2 servings.  A 6 Cup Pyrex baking dish holds approximately 1 pound of sliced chicken and makes about 4 servings.

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Pineapples & Palm Trees
                                                   ~ Debbie ~