Chicken Breast Recipes » Baked Chicken Recipes » Mediterranean Chicken

Mediterranean Chicken

Chicken breasts pieces combined with dry white wine, fig halves, extra-virgin olive oil, red wine vinegar, finely chopped capers, chopped garlic, red chile pepper flakes, dried oregano leaves, bay leaves, and coarse salt. Chicken is marinated overnight in refrigerator. Breast pieces and fig halves are skewered, arranged in casserole dish and topped with marinade. Prepared dish is topped with brown sugar and baked in hot oven until chicken is cooked through and sugar is golden brown.

Ingredients -

4 Boneless, Skinless Chicken Breast Halves
1-1/4 cup Dried Figs, halved
1/4 cup Dry White Wine
1/4 cup Red Wine Vinegar
3 tablespoons Extra Virgin Olive Oil
1 tablespoon Chopped Garlic
1/4 cup Capers, chopped fine
1 2/3 tablespoon Dried Oregano Leaves
1/2 teaspoon Red Chili Pepper Flakes
1/2 teaspoon Coarse Salt
2 Bay Leaves
1/2 cup Dark Brown Sugar, tightly packed

Preparation:

1. Chop the chicken breasts into 1 inch cubes.

2. Mix together the chicken cubes, wine, figs, oil, vinegar, capers, garlic, chili pepper, oregano, bay leaves and salt.

3. Marinate covered, overnight, in the refrigerator.

4. 30 minutes before you are ready to bake, soak the skewers in water.

5. Turn the oven to 350 degrees and preheat.

6. Arrange a piece of chicken and half a fig on the skewers.

7. Stand them up in a casserole dish and spoon the marinade over the top.

8. Sprinkle the skewers with brown sugar and bake for 40 to 50 minutes, or until the chicken is cooked through and the sugar is golden brown.

9. Serve immediately.

Chicken Breast Recipe Tip
Dried Figs

	Figs or common figs are dried and sold in supermarkets. Fresh figs do not keep well, or store for long periods. Dried figs can be found in most supermarkets with other dried fruits.

Chicken Breast Recipe Tip
Chicken Storage

	Chicken should be refrigerated immediately after purchase. Place the chicken in a baking dish or serving plate so any possibility of leakage and potentially contaminating other foods with harmful bacteria is eliminated. If chicken is not to be used within 24 to 48 hours, it should be properly wrapped and frozen.

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