This is a great dish when you’re feeding a crowd. It should be prepared the night before, but I’ve done it just a few hours ahead and it’s still delicious. I also have a similar recipe which uses green olives and no tomatoes. Some day I’ll make and post that one.

Mediterranean Chicken Mancini

Mediterranean Chicken Mancini

2 Boneless, skinless chicken breasts, cut into serving size portions (apx. 8 pieces from each breast)

1 cup chopped red onion

4-6 plum tomatoes, chopped or 2 14oz. cans

1 cup pitted prunes

8 cloves garlic, chopped

2 Tbsp. brown sugar

2 Tbsp. oregano

6 Tbsp. balsamic vinegar

2 Tbsp. olive oil

2 Tbsp. capers, drained

1 tsp. paprika

4 Tbsp. fresh parsley, chopped

Mix all ingredients together in a 13 x 9″ baking dish. Marinate overnight. Cover and bake at 350 degrees for 1-1/2 hours. Serves 6-8.

Mix everything together in a 9 x 13″ baking dish. I usually add the chicken last. And this day I didn’t have red onion, only yellow. Still tastes good.

Add the chicken pieces. Marinate overnight. Bake, covered, at 350 degrees for an hour and a half.

Mediterranean Chicken Mancini served with Lemon Artichoke Orzo and Eggplant au Gratin.