Prunes provide the sweet, while olives provide the savory, in this easy chicken and whole-grain dinner recipe.
In 2-quart saucepan, heat 1 cup broth and 1 cup water to boiling. Stir in bulgur. Cover and simmer on low 15 minutes or until liquid is absorbed.
Meanwhile, place chicken tenders between 2 sheets of plastic wrap. With meat mallet, pound each to 1/4-inch thickness. Sprinkle chicken with 1/4 teaspoon each salt and pepper.
In 12-inch skillet, heat oil on medium-high. Add chicken and cook 4 minutes or until no longer pink throughout, turning over once. Transfer to plate; cover and keep warm.
Add onion to skillet; cook on medium 5 minutes or until beginning to soften, stirring occasionally. Add olives, prunes, capers, remaining broth, and juices from chicken on plate; heat to boiling, stirring. Boil 1 minute. Serve chicken and sauce over bulgur.