| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | 1 | Servings | |
INGREDIENTS
| 2 | Chickens (cut into 1/8's) or | |
| 3 | lb | Boneless chicken cutlets (split in half) |
| 3 | md | Onions (chopped) |
| 3 | Cloves garlic (minced) (up to 4) | |
| 1/2 | c | Olive oil |
| 1/2 | c | Wine vinegar |
| 1/2 | c | White wine |
| Salt to taste | ||
| Freshly ground pepper to taste | ||
| 1 | ts | Paprika |
| 1 | tb | Dried oregano (crushed) |
| 1 | tb | Granulated sugar |
INSTRUCTIONS
MARINADE 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 JEWISH-FOOD digest V96 #53 Date: Wed, 16 Oct 1996 17:46:20 -0500 From: swass@global2000.net (Barbara & Steve Wasser)
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