|
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 |
- Place chicken in 13x9x2-inch glass
baking dish.
- Mix lemon juice, vinegar, lemon
peel, oregano, and onions. Pour over chicken, cover and marinate in
refrigerator several hours or overnight, turning occasionally.
- Sprinkle with salt, pepper, and
paprika.
- 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
|
