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Ingredients
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½ cup white wine
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½ cup apricot jam
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½ cup packed brown sugar
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½ cup Spanish olives, drained and sliced
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⅓ cup extra-virgin olive oil
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⅓ cup red wine vinegar
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⅓ cup drained capers
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⅓ bunch fresh cilantro, chopped
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5 cloves garlic, minced
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1 tablespoon caper brine, or to taste
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2 tablespoons extra-virgin olive oil
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4 large skinless, boneless chicken breasts
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Mix white wine, apricot jam, jam, brown sugar, olives, 1/3 cup olive oil, red wine vinegar, capers, cilantro, garlic, and caper brine in a large bowl.
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Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook chicken breasts until browned, about 1 1/2 minutes per side. Do not overcook.
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Arrange chicken in a single layer in a baking dish. Pour apricot-olive mixture on top.
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Bake in the preheated oven until chicken is no longer pink in the center, 20 to 30 minutes.
Nutrition Facts (per serving)
724 | Calories |
33g | Fat |
57g | Carbs |
45g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 724 | |
% Daily Value * | |
Total Fat 33g | 42% |
Saturated Fat 5g | 26% |
Cholesterol 117mg | 39% |
Sodium 1043mg | 45% |
Total Carbohydrate 57g | 21% |
Dietary Fiber 1g | 3% |
Total Sugars 45g | |
Protein 45g | 91% |
Vitamin C 6mg | 7% |
Calcium 81mg | 6% |
Iron 3mg | 14% |
Potassium 451mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.