- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 2 tsp chopped fresh oregano
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp peper
- 3 bay leaves
- 1/2 cup golden raisins
- 1/4 cup sliced green olives
- 4 boneless skinless breast halves
- 2 tbsp honey
- 1/2 cup chicken broth
- Whisk together the olive oil, vinegar, oregano, salt, garlic powder, black pepper, bay leaves, raisins and olives in a medium bowl. Score each chicken breast in several places to allow the marinade to penetrate the meat deeply. Add the chicken to the bowl, toss to coat well, cover, and refrigerate for 1 hour (or overnight).
- Preheat the oven to 350
- Lift the chicken pieces out of the marinade, reserving the marinade, and arrange them in a single layer in a baking dish. Whisk the honey and chicken broth into the reserved marinade, and pour the mixture over the chicken. Bake in the preheated oven, basting the meat with the sauce occasionally, for about 45-50 minutes, until the chicken is cooked through. Serve immediately.
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