3rd Date Chicken - SRC

 I love receiving my Secret Recipe Club assignment each month!  It's so fun to meet new bloggers and decide which recipe to make.  My assigned blog for this month is The Bad Girl's Kitchen.

 After I receive the blogger's name, I go to the blog and browse the recipes, making note of the ones I might like to make.   I try to choose a savory recipe since I seem to find plenty of sweet recipes on my own.  Some of the ones I noted were Paltrow's Pancakes, Chicken Breasts in Lemon and Sage, Bruffins and 3rd Date Chicken.  I narrowed it down to the Chicken Breasts in Lemon and Sage or the 3rd Date Chicken.    I decided on 3rd Date Chicken, who could pass up a recipe with this title.  You know what they say about 3rd dates :)....

The recipe called for olives and prunes.  This wasn't the first time I've seen prunes as an ingredient in a savory recipe, does anyone know why these are sometimes added? Tim is not an olive fan and I didn't have any prunes, so I substituted brussels sprouts.  Not sure if that was a good substitution or not but as it turns out, they were delicious.  This is a wonderful chicken dish.  The combination of the red wine vinegar in the marinade and the brown sugar gives the chicken a nice mix of sweetness and acidity.  This would make a great dish for a dinner party or if you're single a great recipe for that 3rd date. 

3rd Date Chicken

4 boneless chicken breasts

1 clove garlic, minced

1 Tbs dried oregano

1/4 cup red wine vinegar

1/4 cup olive oil

salt/pepper to taste

1/2 cup pitted prunes

1/2 cup small green olives

3 bay leaves

1/2 cup brown sugar

1/2 cup white wine

parsley for garnish

• Combine the chicken, garlic, oregano, salt/pepper, vinegar, olive oil, prunes, olives & bay leaves in a bowl. Cover, refrigerate and marinate for a few hours or overnight.

• Preheat oven to 350 degrees.

• Arrange chicken in a single layer in a baking dish (9X11 glass pan works great). Pour marinade over evenly.

• Sprinkle chicken with brown sugar and pour white wine around the bottom of the pan

• Bake for 60 minutes, basting frequently.

• Sprinkle with parsley before serving.

• Serves 4-6

I am linking this to On the Menu Monday, Tasty Tuesday, Miz Helen's Full Plate Thursday and Foodie Friday.

To see other great recipes from Secret Recipe Club members, visit the links below!

Bean & Cheese Burritos   Rosemary Basil Focaccia   Vicky   Quick Pickled Beans & Asparagus   Red Wine Sangria   Chicken Gnocchi Soup   Carrot Cupcakes + Cream Cheese Frosting   Greek Stuffed Burgers   Shaved Asparagus Pizza   Nutty Cinnamon Bars   Cuban Sandwich   Butterflinger Brownies   Sloppy Buffalo Joes   Watermelon-Mint Margaritas   Herbed Naan (Indian Flatbread)   Homemade Strawberry Julius   vegan coconut & chocolate panna cotta   Power Cooler Smoothie   Flourless Chocolate Cake   3rd Date Chicken   Peanut Butter Banana Cream Squares   chipotle feta meatballs   Mini magic shell cones   Black Bean and Peaches   Roasted Eggplant Dip   Indian Butter Chicken   Salmon with Yogurt-Chive Sauce   glazed zucchini lime cookies   Gay   Beet & Orzo Salad   Tropical Pineapple Kiwi jam   butterfinger grape salad   Peach Butter   Basil Alfredo   Spinach Basil Pesto   Basque-Inspired Chicken   Spring Vegetable Pasta   Biscoff Graham Cracker Squares   Gooey Enchiladas   Peanut Butter Chocolate Truffles   Root Beer Bundt Cake   Grilled Bacon Chipotle Pimento Cheese Sandwiches   Newyorkerbyheart   Apricot Empanadas   Spinach Salad with Warm Bacon Dressing   Nutella Cookies

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