Chicken Romano
Yield
4 servingsPrep
10 minCook
40 minReady
50 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | each |
chicken pieces
|
*
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | each |
onions
sliced |
|
| 12 | ounces |
chili sauce
|
|
| 1 | teaspoon |
oregano
dried |
|
| 1 | x |
Parmesan cheese
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.5 | each |
chicken pieces
|
*
|
| 3E+1 | ml |
vegetable oil
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | each |
onions
sliced |
|
| 346.8 | ml/g |
chili sauce
|
|
| 5 | ml |
oregano
dried |
|
| 1 | x |
Parmesan cheese
grated |
*
|
Directions
Brown chicken in oil, drain.
Season with salt and pepper to taste.
Add onion, cover and cook 30 minutes.
Stir in chili sauce and oregano.
Cook uncovered 10 minutes longer basting frequently.
Skim excess fat from sauce.
Serve sauce over chicken sprinkled with cheese.
