Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Chickens (cut into 1/8's) or |
| 3 pounds | Boneless chicken cutlets (split in half) |
| 3 mediums | Onions (chopped) |
| 3 \N | Cloves garlic (minced) (up to 4) |
| ½ cup | Olive oil |
| ½ cup | Wine vinegar |
| ½ cup | White wine |
| \N \N | Salt to taste |
| \N \N | Freshly ground pepper to taste |
| 1 teaspoon | Paprika |
| 1 tablespoon | Dried oregano (crushed) |
| 1 tablespoon | Granulated sugar |
MARINADE
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)