10 lb. chicken breasts, skinned and boned
1 head of garlic, peeled and crushed
1/4 c. dried oregano
Salt and pepper, to taste
1/2 c. red wine vinegar
1/2 c. olive oil
1 c. pitted prunes
1/2 c. pitted Spanish green olives
1/2 c. capers with a bit of juice
6 bay leaves
1 c. brown sugar
1 c. white wine
1/4 c. Italian parsley or cilantro, finely chopped

In a large bowl, combine chicken, garlic oregano, pepper and salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight. Preheat oven to 350 degrees. Arrange chicken in a single layer in 1 or 2 large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken with brown sugar and pour white wine around them.

Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done with pricked with a fork at their thickest, yield a clear yellow (rather than pink) juice. With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining juices in a sauce boat. Serve with Rice Pilaf and Orange Broccoli or Lemon Green Beans.