Baked chicken oregano

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


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)

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