| 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)
A Message from our Provider:
“Jesus believes in you”