VERY LEMONY CHICKEN
1 1/2 lb chicken breast, skinned, fat removed
1/2 cup fresh lemon juice
2 tbsp white wine vinegar
1/2 cup sliced fresh 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 13- by 9- by 2-inch glass baking dish.
Mix lemon juice, vinegar, lemon peel, oregano, and onions. Pour over chicken, cover, and marinate in refrigerator several hours, turning occasionally, or overnight.
Sprinkle with salt, pepper, and paprika.
Cover and bake at 300 degrees F for 30 minutes. Uncover and bake for added 30 minutes or until done.
Yield: 4 servings, serving size: 1 breast with sauce
Each serving provides: Calories: 179, Total fat: 4 g, Saturated fat: 1 g, Cholesterol: 73 mg, Sodium: 222 mg, Total fiber: 2 g, Protein: 28 g, Carbohydrates: 8 g, Potassium: 350 mg
Source: NIH |