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Chicken Mirabella

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Ingredients

Adjust Servings:
2 garlic cloves minced
6 prunes pitted and drained
6 green olives pitted
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
salt and pepper
3 boneless skinless chicken breast halves
1/8 cup brown sugar

Nutritional information

276.1
Calories
76 g
Calories From Fat
8.5 g
Total Fat
1.4 g
Saturated Fat
75.5 mg
Cholesterol
310.2mg
Sodium
22.6 g
Carbs
1.8 g
Dietary Fiber
16.3 g
Sugars
25.8 g
Protein
176g
Serving Size (g)
3
Serving Size

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Chicken Mirabella

Features:
    Cuisine:

    So easy to make and loved the combination of unique flavors. I originally discovered this dish through Dream Dinners and have to admit it's spot on. Instead of adding the ingredients whole (i.e. plums & olives), I chopped them all up to mix better.UPDATE- I was too lazy to let all the ingredients marinate and then cook the next day, so I threw everything in the crock pot for a few hours (I quadrupled at least all the ingredients apart from the chicken to make it more like a tagine). When it was finished I shredded the chicken and it was absolutely AMAZING!! I will definitely only cook it this way from now on.

    • 60 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    Chicken Mirabella,This is very good and simple to make. It needs to marinate overnight or you can make it and freeze the chicken right in the marinade, for OAMC. Simply defrost in the refrigerator overnight. I serve this over couscous, and spoon the broth over the top. NOTE: No need to keep the brown sugar separate, it can be included right into the marinade.,So easy to make and loved the combination of unique flavors. I originally discovered this dish through Dream Dinners and have to admit it’s spot on. Instead of adding the ingredients whole (i.e. plums & olives), I chopped them all up to mix better.UPDATE- I was too lazy to let all the ingredients marinate and then cook the next day, so I threw everything in the crock pot for a few hours (I quadrupled at least all the ingredients apart from the chicken to make it more like a tagine). When it was finished I shredded the chicken and it was absolutely AMAZING!! I will definitely only cook it this way from now on.,Wonderful! We all love prunes anyway so the recipe didn’t sound so weird to me. Made it with prunes and once with figs…prunes are better. This time I’m doubling the liquid to make more sauce. Also doubled the capers ’cause I love capers! This is very good on rice.


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    Steps

    1
    Done

    In a Resealable Bag, Combine Garlic, Prunes, Olives, Capers, Olive Oil, Vinegar, Wine, Bay Leaf, Oregano, Salt and Pepper.

    2
    Done

    Mix Well, and Add Chicken Breasts.

    3
    Done

    Seal and Refrigerate Overnight.

    4
    Done

    Preheat Oven to 350 Degrees.

    5
    Done

    Pour Contents of Bag Into Baking Dish and Top With the Brown Sugar.

    6
    Done

    Bake, Spooning the Broth Over the Chicken Several Times For 30 Minutes, Until Chicken Is Cooked Through.

    Avatar Of Michael Mckenzie

    Michael McKenzie

    Grill master known for his perfectly cooked and tender meats with smoky flavors.

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