Place rack in center of oven and preheat to 400 degrees. Combine balsamic dressing, Boscoli Family Olive Salad, garlic, oregano, bay leaves, prunes, and chicken directly in a glass baking dish (9 x 13) and arrange tenders so they are in one layer. Sprinkle brown sugar on top and pour wine around them. Bake the chicken until the juices bubble and chicken has caramelized on top, 25-30 minutes. Remove and discard bay leaves.
Delicious served over couscous, quinoa, or brown rice.
* Original recipe can be found on The Schell Cafe website.