Recipe - Baked Chicken Oregano

2 Chickens (cut into 1/8's) or
3 pound Boneless chicken cutlets
(split in half)

MARINADE
3 md Onions (chopped)
3 Cloves garlic (minced) (up
to 4)
One half cup Olive oil
One half cup Wine vinegar
One half cup White wine
Salt to taste
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 JEWISHFOOD digest V96 #53

Date: Wed, 16 Oct 1996 17:46:20 0500

From: swass@global2000.net (Barbara & Steve Wasser)