Name: Chicken Marbella (mar-bay'-ah)               Serves: 10-12

Category: Chicken              Cuisine:                    Source: SP

Ingredients:
2 # whole chicken breasts, trimmed
Marinade:
1 head garlic, peeled and finely pureed
1/4 cup dried oregano
Coarse salt and freshly ground pepper to taste
1/2 cup red wine vinegar
1/2 cup olive oil
1 cup pitted prunes
1/2 cup pitted spanish green olives
1/2 cup capers plus a bit of juice
6 bay leaves
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1 cup brown sugar
1 cup dry white wine
1/4 cup chopped fresh Italian parsely or cilantro

In a large bowl marinate the chicken, covered, refrigerated overnite.

Preheat oven to 350F.

Arrange chicken in single layer in baking pan(s). Spoon marinade over it
evenly, sprinkle with brown sugar and pour white wine around the chicken.

Bake for 50 minutes to 1 hour basting frequently with pan juices.

With slotted spoon tranfser chicken, prunes olives and capers to serving
platter. Moisten with a few spoonfulls of pan jiuces and sprinkle generously
with parsely or cilantro.  Pass remaining juices in a sauceboat.

To serve cold, cool to room temperature in cooking juices before transferring
to serving platter. If chicken has been covered and refrigerated, allow it to
return to room temperature before serving. Spoon some of the reserved juices
over the chicken.