12 deboned chicken breast halves
1/4 c. dried oregano
Coarsely ground 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 olives
1/2 c. capers with a bit of the juice
6 bay leaves
3/4 c. brown sugar
1 c. white wine
1/4 c. finely chopped parsley

In a large bowl, combine chicken and all above ingredients except brown sugar, wine and parsley. Marinate covered in refrigerator overnight or longer.