Yield: 1 Servings
|2||Chickens (cut into 1/8's) or|
|3 pounds||Boneless chicken cutlets (split in half)|
|3 mediums||Onions (chopped)|
|3||Cloves garlic (minced) (up to 4)|
|½ cup||Olive oil|
|½ cup||Wine vinegar|
|½ cup||White wine|
|Salt to taste|
|Freshly ground pepper to taste|
|1 tablespoon||Dried oregano (crushed)|
|1 tablespoon||Granulated sugar|
Place the chicken in one layer in a glass dish. Combine all ingredients for the marinade and pour over the chicken, cover & marinate in the refrigerator at least eight hours, overnight is best, before cooking. Turn chicken occasionally.
Uncover and bake in the sauce in a 375o f oven until brown, 45 minutes to one hour. Baste and turn often. Chicken parts take a little longer than cutlets.
Serve with rice and a green vegetable This chicken dish makes a wonderful buffet item. To serve for a buffet: either, cool & slice chicken, put back in sauce to reheat or serve whole pieces.
Posted to JEWISH-FOOD digest V96 #53 Date: Wed, 16 Oct 1996 17:46:20 -0500 From: swass@... (Barbara & Steve Wasser)