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Calories per serving: 300
1/3 cup pitted prunes, halved
2 tablespoons capers, with liquid
2 tablespoons red wine vinegar
1 tablespoon dried oregano
6 skinless, bone-in chicken breast halves
1/2 cup SPLENDA® No Calorie Sweetener, Granulated
1 tablespoon chopped fresh parsley, for garnish
6 ounces uncooked angel hair pasta
In a medium bowl, mix together garlic, prunes, olives, capers, olive oil, vinegar, bay leaves, oregano, salt, and pepper. Spread mixture in the bottom of a 10x15 inch baking dish. Add the chicken pieces; turn to coat. Cover, and refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C). In a small bowl, combine wine with SPLENDA® Granulated Sweetener. Pour over chicken in dish.
Bake in preheated oven for 1 hour, spooning juices over chicken several times as it is baking.
Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente; drain. Arrange chicken over pasta on a large platter, pouring juices over the top. Garnish with fresh parsley.
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