Chicken breast with prunes & capers

It is widely known the benefits of eating chicken, especially chicken breast – that is grilled or oven roasted. Often times, however, we feel like we are always making the same recipes and that there is so much of that one dish one can take. Well… Stop! We can actually be very creative when it comes to preparing chicken breast meals, whether as a simple, weeknight dinner dish, or as an elaborate gourmet meal for friends and family, while entertaining.


The truth is: there are endless ways of preparing a healthy chicken breast. One such way comes to us from one of our clients – Myriad – who loves preparing chicken breast her style (with prunes and capers). Myriad was gracious enough to share this recipe with all of us and we really appreciate it as it turned out to be a delicious, low-calorie, simple dish to make. So, here it is!




  • ½ cup dry white wine
  • ½ cup reduced-sodium chicken broth
  • ½ cup pitted prunes
  • ¼ cup packed dark brown sugar
  • ¼ cup red wine vinegar
  • ¼ cup pitted Spanish green olives
  • 4 cloves cloves garlic, very finely chopped
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons dried oregano
  • Salt & freshly ground pepper to taste
  • 4 boneless, skinless chicken breasts, trimmed (about 1 pound)
  •  ¼ cup drained capers





  1. Preheat oven to 400°F.
  2. Combine wine, broth, prunes, brown sugar, vinegar, olives, garlic, oil and oregano in a saucepan and bring to a simmer over medium heat. Reduce the heat and simmer gently, uncovered, for 10 minutes. Season to taste with salt and pepper.
  3. Place chicken breasts in a large shallow baking dish. Pour the sauce over the chicken, turning to coat. Scatter capers over the top. Bake until the chicken is no longer pink in the center, 30 to 35 minutes.
  4. Serve with roasted vegetables.


Bon appétit!