12 to 18 skinless, boneless chicken breasts
1 head garlic, peeled and finely pureed
1 tbsp. dried oregano
1 tbsp. dried basil
coarse salt and freshly ground black pepper to taste
1/2 cup red wine vinegar
1/2 cup olive oil
1 cup dried apricots, cut up
1/2 cup pitted Spanish green olives
1/2 cup (dried) sun-dried tomatoes, reconstituted and cut up
6 bay leaves
1 cup brown sugar
1 cup white wine
1/4 cup fresh cilantro, finely chopped (optional)
Mix marinade ingredients. Pour over chicken and let marinate, refrigerated, overnight.
Preheat oven to 350°F. Arrange chicken in a single layer in large baking pan and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them. Bake for 50 minutes to 1 hour, basting frequently. Sprinkle with cilantro.