Prunes, olives and capers jazz up chicken breasts in a simple dinner that's elegant enough to serve when company's coming. Serve this saucy dish over brown basmati rice.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 1996


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F.

  • Combine wine, broth, prunes, brown sugar, vinegar, olives, garlic, oil and oregano in a saucepan and bring to a simmer over medium heat. Reduce the heat and simmer gently, uncovered, for 10 minutes. Season to taste with salt and pepper.

  • Place chicken breasts in a large shallow baking dish. Pour the sauce over the chicken, turning to coat. Scatter capers over the top. Bake until the chicken is no longer pink in the center, 30 to 35 minutes.

Nutrition Facts

317.4 calories; protein 24.3g 49% DV; carbohydrates 30.6g 10% DV; exchange other carbs 2; dietary fiber 1.7g 7% DV; sugars 20.3g; fat 8.4g 13% DV; saturated fat 1.3g 6% DV; cholesterol 62.7mg 21% DV; vitamin a iu 293.3IU 6% DV; vitamin c 2.7mg 4% DV; folate 8.5mcg 2% DV; calcium 48.8mg 5% DV; iron 1.9mg 10% DV; magnesium 32mg 11% DV; potassium 426.2mg 12% DV; sodium 534.2mg 21% DV; thiamin 0.1mg 6% DV.

Reviews (1)

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Rating: 5 stars
We have been making this recipe ever since we saw it in the 1996 Eating Well. It is great for a casual dinner party and every bit as good as the original Silver Palate recipe which had loads of fat. And no one notices the prunes! Read More