When my children ask me "what's for dinner?" and I reply "chicken" and they roll their eyes and say "of course, what else," I present them with Chicken Marbella. This puts them in a tricky situation, because although they beg "NO MORE CHICKEN!!" they just can't resist this! It's sweet, tangy and really succulent. Combined with some warm doughy bread, they're really hooked. Try it, you'll see!

Heat the oven to 375F

4 split chicken breasts, bone in, skin on (cut in half, so you have 8 pieces of chicken)

THE MARINADE 1 tablespoon of BROWN sugar, 1 tablespoon of country Dijon mustard, Juice of an orange, Zest of an orange, 1 tablespoon of red wine vinegar, 7 tablespoon of olive oil, Salt and pepper,

FOR ROASTING 3/4 cup of green olives, 1 cup of prunes, 1/4 cup of capers, 2 lemons or oranges, 1/2 cup of white wine, Parsley,

• Mix the marinade in a bowl and pour into a gallon zip lock bag. Add the chicken and put into the refrigerator for at least 2-3 hours or if your organized, overnight.

• When ready to roast, pour the chicken and marinade into a large baking dish, scatter the prunes, olives, capers and a few orange or lemon wedges among the chicken. Bake for approximately 50 minutes to an hour until the chicken is golden brown.

• Remove from the oven and place the chicken, olives, prunes, capers and citrus wedges to a warm serving platter and cover.

• Place the baking dish on the stove on a low heat and add the wine, stir and let simmer for 5 minutes or so until slightly thickened.

• Pour the juices over the chicken, sprinkle with parsley, add a few more citrus wedges and serve.

YUM

What is your families number one favorite dish?? or are there too many??