StoneGable~ Chicken Radcliff

4 boneless chicken breasts, choose plump chicken breasts

1/2 head of garlic, peeled and finely pureed

2 TBS dried oregano

sea salt

ground pepper

1/4 cup white balsamic vinegar

1/4 cup olive oil

1/2 cup dried cherries

1/4 cup walnuts

1/4 cup capers with a bit of juice

1/2 cup brown sugar

1/2 cup good wine, sauvingnon blanc

2 TBS fresh parsley, finely chopped

In a large bowl combine garlic, oregano, salt and pepper (to taste), vinegar, olive oil, cherries, walnuts and capers with juice.

Add chicken, cover and refrigerate several hours or overnight.

Preheat oven to 350 degrees.

Arrange chicken in a single layer on a large rimmed baking dish, sprayed with cooking spray.

Spoon the marinade evenly over the chicken. Sprinkle the brown sugar over chicken and pour wine around them.
Bake for 30-40 minutes, basting frequently until the chicken is done and still tender.

Transfer chicken, with other solids to a plate. Add the pan juices and sprinkle with chopped parsley. Serve any remaining sauce separately and pass around.