VERY LEMONY CHICKEN

1 1/2 lb chicken breast, skinned and fat removed
1/2 cup fresh lemon juice
2 Tbsp white wine vinegar
1/2 cup fresh sliced lemon peel
3 tsp chopped fresh oregano or 1 tsp dried oregano, crushed
1 medium onion, sliced
1/4 tsp salt
to taste black pepper
1/2 tsp paprika

Place chicken in 13x9x2-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 325F for 30 minutes.

Uncover and bake 30 minutes more or until done.

Yield: 4 servings (serving size: One chicken breast with sauce)
Each serving provides: Calories: 154, Total fat: 5 g, Saturated fat: 2 g, Cholesterol: 63 mg, Sodium: 202 mg