Using skinless chicken breasts means this tangy dish is lower in saturated fat and cholesterol.

 

1-1/2 lb	chicken breast, skinned and fat removed
1/2 C	fresh lemon juice
2 Tbsp	white wine vinegar
1/2 C	fresh sliced lemon peel
3 tsp	chopped fresh oregano or 1 tsp dried oregano, crushed
1 medium	onion, sliced
1/4 tsp	salt
to taste	black pepper
1/2 tsp	paprika

1. Place chicken in 13x9x2-inch glass baking dish.
2. Mix lemon juice, vinegar, lemon peel, oregano, and onions. Pour over chicken, cover and marinate in refrigerator several hours or overnight, turning occasionally.
3. Sprinkle with salt, pepper, and paprika.
4. Cover and bake at 325º F for 30 minutes. Uncover and bake 30 minutes more or until done.

Yield: 4 servings--Serving Size: One chicken breast with sauce

Each serving provides:

Calories: 154
Total fat: 5 g
Saturated fat: 2 g
Cholesterol: 63 mg
Sodium: 202 mg

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