Using skinless chicken breasts means this tangy dish is lower in saturated fat and cholesterol.
|Serving Size||One chicken breast with sauce|
|Total Fat||5 g|
|Saturated Fat||2 g|
|Chicken breast, skinned and fat removed||1½ pound|
|Fresh lemon juice||½ cup|
|White wine vinegar||2 tablespoons|
|Fresh sliced lemon peel||½ cup|
|Chopped fresh oregano (or 1 teaspoon dried oregano), crushed||3 teaspoons|
|Medium onion, sliced||1 |
|Black pepper to taste|
- Place chicken in 13 x 9 x 2-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 325ºF for 30 minutes. Uncover and bake 30 minutes more or until done.
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