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

1. Place chicken 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 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