Chicken Marbella (by Claire Tudor)


  • ½ cup balsamic vinaigrette
  • ½ cup Boscoli Italian Olive Salad
  • 2 cloves garlic, crushed
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • ½ cup pitted prunes
  • 1¼ lbs chicken tenders (about 16 rinsed and patted dry)
  • ¼ cup brown sugar (use less if you prefer)
  • ¼ cup dry white wine or champagne


Place rack in center of oven and preheat to 400 degrees. Combine balsamic dressing, Boscoli Family Olive Salad, garlic, oregano, bay leaves, prunes, and chicken directly in a glass baking dish (9 x 13) and arrange tenders so they are in one layer. Sprinkle brown sugar on top and pour wine around them. Bake the chicken until the juices bubble and chicken has caramelized on top, 25-30 minutes. Remove and discard bay leaves.
Delicious served over couscous, quinoa, or brown rice.

* Original recipe can be found on  The Schell Cafe website.

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