For something a little fancier, though still very easy to prepare, try this classic recipe from The Silver Palette Cookbook.
10 to 12 chicken breasts
1 head of garlic, peeled and finely pureed
1/4 cup dried oregano
Salt and pepper to taste
1/2 cup red wine vinegar
1/2 cup olive oil
1 cup pitted prunes
1/2 cup pitted Spanish green olives
1/2 cup capers with a bit of juice
6 bay leaves
1 cup brown sugar
1 cup white wine (white grape juice or apple juice)
1/4 cup Italian parsley or fresh coriander, finely chopped
In large bowl combine chicken, garlic, oregano, pepper, salt, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight.
Preheat oven to 350 degrees. Arrange chicken in a single layer in one or two shallow baking pans 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 with pan juices. Chicken is done when pieces pricked with a fork yield clear yellow (rather than pink) juice. With a slotted spoon transfer chicken, prunes, olives, and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauceboat.