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|
|to taste||black pepper|
- 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:
Total fat: 5 g
Saturated fat: 2 g
Cholesterol: 63 mg
Sodium: 202 mg