Recipe – Easy Chicken Marbella

How to Make: Easy Chicken Marbella

Here’s an easy (mostly make ahead) dinner for those busy back to school nights.

What You Need
1-1/2 cups pitted prunes
1 cup  balsamic vinaigrette dressing
¾ cup stuffed green olives, sliced
6 cloves garlic, minced
1 tsp. dried oregano leaves
3 bay leaves
8 chicken thighs (3 lb.)
½ cup dry white wine
½ cup packed brown sugar
¼ cup chopped fresh cilantro

How to Make It
Combine prunes, dressing, olives, garlic oregano and bay ; pour over chicken in baking dish. Refrigerate 4 hours to marinate, turning chicken occasionally.
Heat oven to 350ºF. Drizzle wine over chicken; sprinkle with sugar.

Bake 1 hour or until chicken is done (165ºF). Discard bay leaves. Drizzle sauce over chicken; top with cilantro.

Recipe – Cherry Chicken Lettuce Wraps

Here’s a great summertime recipe, for your July 4th party – or anytime!

Cherry Chicken Lettuce Wraps


2 tablespoons canola oil
1 tablespoon minced fresh ginger root
1 1/4 pounds skinless, boneless chicken breast halves, cut into bite size pieces
2 tablespoons rice vinegar
2 tablespoons teriyaki sauce
1 tablespoon honey
1 pound dark sweet cherries, pitted and halved
1 1/2 cups shredded carrots
1/2 cup chopped green onion
1/3 cup toasted and sliced almonds
12 leaves of lettuce


In a large skillet over medium-high heat. Add ginger and chicken. Saute until cooked through. Set aside.

Using a large bowl, mix together 1 tablespoon oil, vinegar, teriyaki sauce and honey. Add chicken mixture, cherries, carrot, green onion and almonds mix together. Divide into 12 portions

Spoon one portion of the chicken mixture onto the center of each lettuce leaf; roll up the leaf and serve.