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 medium onion, sliced
2 T. white wine vinegar
1/2 C. fresh sliced lemon peel
1/2 C. fresh lemon juice
3 t. chopped fresh oregano or 1 t. dried oregano, crushed
1/4 t. salt
black pepper, to taste
1/2 t. paprika
- Place chicken 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 325° F for 30 minutes. Uncover and bake 30 minutes more or until done.
YIELD: 4 servings SERVING SIZE: one chicken breast with sauce
NUTRITION ANALYSIS PER SERVING: Calories, 154; Total fat, 5 grams; Saturated fat, 2 grams; Cholesterol, 63 milligrams; Sodium, 202 milligrams