1 1\/2 lb. chicken breast, skinned, fat removed
\n1\/2 C. fresh lemon juice
\n2 T. white wine vinegar
\n1\/2 C. fresh lemon peel, sliced
\n3 tsp. fresh oregano, chopped (or 1 tsp. dried oregano, crushed)
\n1 medium onion, sliced
\n1\/4 tsp. salt to taste black pepper
\n1\/2 tsp. paprika<\/p>\n
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 \u00baF for 30 minutes. Uncover and bake for added 30 minutes or until done.<\/p>\n
Yield: 4 servings
\nServing size: 1 breast with sauce<\/p>\n
Calories: 179
\nTotal fat: 4 g
\nTotal fiber: 2 g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 1\/2 lb. chicken breast, skinned, fat removed 1\/2 C. fresh lemon juice 2 T. white wine vinegar 1\/2 C. fresh lemon peel, sliced 3 tsp. fresh oregano, chopped (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…<\/p>\n