Well it’s time again for our Friday kick-off recipe and this one is brought to us by Craig Hentrich. Craig began his NFL career with the New York Jets, left them to play for Green Bay and finally ended his career playing for the Tennessee Titans after being placed on the injured list. He had been thinking of retiring before going to the Titans but decided to play for another year. He was a place kicker and punter and when he graduated for Notre Dame, he ranked second for all time field goal points scored by an Irish kicker. Not too shabby!
- ½ cup red wine vinegar
- ½ cup olive oil
- 1 head of garlic, cloves peeled and pureed
- ¼ cup dried oregano
- Salt and freshly ground black pepper to taste
- 1 cup pitted prunes
- ½ cup Spanish green olives
- ½ cup capers, partially drained
- 6 bay leaves
- 6 boneless, skinless chicken breasts
- 1 cup packed brown sugar
- 1 cup white wine
- ¼ cup chopped fresh parsley or cilantro
- In a large, nonreactive bowl, combine the vinegar, oil, garlic, oregano, a pinch each of salt and pepper, the prunes, olives, capers, and bay leaves.
- Add the chicken and turn to coat with the marinade.
- Cover and put in the frig to marinate for 8 hours or overnight.
- Preheat the oven to 350 degrees.
- Transfer the chicken and marinade to a baking dish large enough to hold the breasts in a single layer and sprinkle with the brown sugar and wine.
- Bake for 50-60 minutes, until the chicken is cooked through.
- Serve immediately garnished with the parsley.
Another footballer’s recipe…………enjoy!