Monday, July 16, 2012

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.

15 comments:

  1. Wow, this sounds great and I love the title, too. And the Brussels sprouts! This is a must try for our family. BTW, I had your blog for SRC this month. And LOVED the recipe!!! Look for Quick Pickled Green Beans and Asparagus. YUM!

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  2. Oh, sorry, that's www.thruthebugsonmywindshield.com

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  3. I love the name of this! The prunes sound great in it. Great SRC pick, I'm always looking for a way to make chicken!

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  4. Prunes are an excellent addition to chicken...Their concentrated flavor really adds a nice touch.

    Velva

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  5. Interesting, I never would have thought about the prunes.

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  6. The name is intriguing who could pass it up?

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  7. Olives and prunes as part of the sauce - very Mediterranean... perfect for a third date... Rrrrrrrrrrrrrrrrr ;-)

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  8. This really sounds different! I love olives but have never cooked with them, cute name:@)

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  9. Haha the third date rule...that brings back memories. Sounds like a great dish! Third date or otherwise. :P

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  10. The name of the recipe caught my eye for sure! This reminds me of an ANCIENT recipe that I haven't made in years from "The Silver Palate" cookbook. A different but great combo of flavors. Thanks for sharing.

    Denise

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  11. Hi Julie,
    Your Chicken looks delicious, we would really enjoy this recipe. Great selection for SRC!
    Miz Helen
    Group B SRC

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  12. I would have loved the prunes with the chicken but I bet the Brussels sprouts were good too, great SRC choice.

    If you haven't already, I'd love for you to check out my group "A" SRC entry: Double Chocolate Mousse Cake.

    Lisa~~
    Cook Lisa Cook

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  13. Looks delicious, good sub with the Sprouts! Nice flavors in your chicken dish.

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  14. Julie,
    This is a great recipe! Hope you are having a great summer week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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Thanks for commenting on my blog!