This is modified from a chicken marbella recipe. It’s a delicious combination of chicken breasts, plums, and olives.
- 6 Chicken breasts (prefer kosher pastured meat)
- 1 teaspoon kosher salt
- 1 cup pitted green olives
- 4 plums
- 1 Tablespoon dried Oregano
- 1 Tablespoon capers
- 1 clove pressed garlic
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- 1/4 cup water
- 2-3 Tablespoons of high heat oil (canola)
- 1 Tablespoon of corn starch
In a large bowl, collect olives cut in half, quarter each plum and slice each quarter into small slices. To the bowl add oregano, capers, garlic, olive oil, apple cider, and water. Stir.
preheat oven to 450 degrees
In a large skillet, add oil and place on high heat. Brown each chicken side for 30-4 minutes until brown. Turn off heat, insert thermometer into the largest chicken breast. Pour the olive/plum mixture over the chicken breasts and place in oven.
Cook to 165 degrees. Remove from oven, cut each breast in half (optional), put the olive plum mixture into a sauce pan and heat until the mixture starts to boil. Mix the cornstarch with a small amount of water and add to the olive pan mixture and stir.
Serve the chicken breasts coving with the olive plum mixture.