Chicken Charlena

• 10 boneless skinless chicken breasts
• 5 -6 garlic cloves, pureed
• 14 cup dried oregano
• salt and pepper
• 12 cup red wine vinegar
• 12 cup olive oil
• 1 cup fig
• 1 cup pitted prune
• 12 cup Spanish olives, pitted
• 12 cup capers, with small amount of juice
• 6 bay leaves
• 1 cup brown sugar
• 1 cup white wine
• 14 cup fresh cilantro, finely chopped

1. Cut chicken breasts in half lengthwise and pound until 1/2" thick.
2. Place in single layer in 9x13 glass baking dish or casserole dish.
3. In large bowl, mix together garlic, oregano, salt, pepper, vinegar, olive oil, figs, prunes, olives, capers with juice, and bay leaves.
4. Spoon marinade over chicken.
5. Cover and let marinate overnight in refrigerator.
6. Next day, allow pan to come to room temperature.
7. Preheat oven to 350 degrees.
8. Sprinkle chicken with brown sugar and pour white wine around.
9. Bake, uncovered for 1 hour at 350 degrees, or until juice runs clear when poked with fork.
10. Baste frequently with sauce.
11. When done, transfer chicken, olives, figs, prunes and capers to a serving platter using a slotted spoon.
12. Moisten with a little of the juice and pour the remaining juice into a gravy boat.
13. This is also great cold.

chicken breasts, garlic, oregano, salt, red wine vinegar, olive oil, spanish olives, capers, bay leaves, brown sugar, white wine, fresh cilantro

Taken from www.food.com/recipe/chicken-charlena-280582 (may not work)