Using skinless chicken breasts means this tangy dish is lower in saturated fat and cholesterol.
Nutrition Facts| Serving Size | One chicken breast with sauce | | Calories | 154 | | Total Fat | 5 g | | Saturated Fat | 2 g | | Cholesterol | 63 mg | | Sodium | 202 mg |
Ingredients and Preparation| Ingredients | Measures |
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| 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 | | Salt | ¼ teaspoon | | Black pepper to taste | | Paprika | ½ teaspoon |
Directions - 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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