12 chicken breasts, boned and skinned
10-12 cloves garlic
4 tbsp. dried oregano
1 c. red wine vinegar
1/2 c. olive oil
1 c. pitted prunes
1 c. dried apricots
1 c. pitted green olives
1/2 c. capers
8 bay leaves
1 c. white wine
4 tbsp. parsley

Mix all ingredients. Cover and marinate overnight. Bake 350 for 45 minutes. Cook uncovered. Serve with rice pilaf and a fresh vegetable.