1/2 C. bottled balsamic or red wine vinaigrette
1/4 C. store-bought olive tapenade
2 cloves garlic, crushed in a garlic press
1 tsp. dried oregano
3 bay leaves
1/2 C. pitted prunes
1¼ lbs. chicken tenders (about 16), rinsed and patted dry
1/4 C. packed light brown sugar
1/4 C. white wine
6 C. cooked rice or couscous, for serving

Place a rack in the center of the oven and preheat to 400°F. Place the balsamic vinaigrette, tapenade, garlic, oregano, bay leaves, and prunes in a large mixing bowl and stir to combine. Fold in the chicken tenders. Transfer the mixture to a glass 13- by 9-inch baking dish and arrange the tenders so they are in one layer. Sprinkle the brown sugar over the tenders and pour the wine around them. Bake the chicken until the juices bubble and the chicken has caramelized on top, 25 to 30 minutes. Remove and discard the bay leaves. Serve the chicken warm with rice or couscous or chill it and serve it cold.