Jodi's Awesome Chicken

This is best when you make it the night before and let it marinate in the fridge overnight.  I did make a few changes to the original recipe, but it is almost exactly like I got it from my dear sister in law.
Put all the following ingredients into a 9X13 glass baking dish:

1 tsp. oregano
1 tsp basil
1 tsp salt
1/4 tsp. pepper
1/2 c. red wine vinegar
1/2 c. olive oil

1c. prunes (cut up)
1/2 c. capers with juice
1 c. sliced olives (optional)
6 bay leaves
1 clove garlic minced

¼ - ½ C brown sugar depending on how sweet you like your chicken
1/2 c. white wine (optional)

Mix all together in pan.  Place as many chicken breasts (cut in half) as will fit.  I usually use 8 boneless skinless chicken breasts cut in half.  Then flip them all over to coat and make sure big chunks remain on bottom of pan.  Marinate at least 8 (up to 24hrs).

Preheat oven to 350.  Flip chicken again.  Bake for 50 minutes uncovered.

Serve on top of buttered couscous (or for a healthier option try quinoa).  You can buy both in the bulk section at whole foods.