Apricot-Glazed Chicken Breasts

• 1/2 cup white wine
• 1/2 cup apricot jam
• 1/2 cup packed brown sugar
• 1/2 cup Spanish olives, drained and sliced
• 1/3 cup extra-virgin olive oil
• 1/3 cup red wine vinegar
• 1/3 cup drained capers
• 1/3 bunch fresh cilantro, chopped
• 5 cloves garlic, minced
• 1 tablespoon caper brine, or to taste
• 2 tablespoons extra-virgin olive oil
• 4 large skinless, boneless chicken breasts

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Mix white wine, apricot jam, jam, brown sugar, olives, 1/3 cup olive oil, red wine vinegar, capers, cilantro, garlic, and caper brine in a large bowl.
3. Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook chicken breasts until browned, about 1 1/2 minutes per side. Do not overcook.
4. Arrange chicken in a single layer in a baking dish. Pour apricot-olive mixture on top.
5. Bake in the preheated oven until chicken is no longer pink in the center, 20 to 30 minutes.

white wine, apricot jam, brown sugar, spanish olives, extravirgin olive oil, red wine vinegar, capers, fresh cilantro, garlic, caper brine, extravirgin olive oil, skinless

Taken from www.allrecipes.com/recipe/268393/apricot-glazed-chicken-breasts/ (may not work)