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.