Chicken romano

Yield: 4 servings

Measure Ingredient
2½ pounds Broiler-fryer
2 tablespoons Vegetable oil
Salt
Pepper
1 medium Omino, halved & sliced
12 ounces Chili sauce
1 teaspoon Dried oregano
Grated parmesan cheese

In large skillet, brown chicken in oil, drain excess fat and season with the salt and pepper. Add onion and cook covered for 30 minutes.

Stir in chili sauce and cook uncovered 10 minutes longer, basting frequently. Skim excess fat from sauce. Sprinkle grated parmesan chesse and serve at once.

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