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