Chicken Venetian
Yield
3 servingsPrep
15 minCook
60 minReady
75 minLow in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
chicken breast halves, boneless, skinless
or thighs |
|
| ¼ | cup |
soy sauce, tamari
low sodium |
|
| 2 | tablespoons |
red wine vinegar
|
|
| ¼ | teaspoon |
vegetable oil
|
|
| 1 | clove |
garlic
large |
|
| ¼ | teaspoon |
oregano
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
chicken breast halves, boneless, skinless
or thighs |
|
| 59 | ml |
soy sauce, tamari
low sodium |
|
| 3E+1 | ml |
red wine vinegar
|
|
| 1.3 | ml |
vegetable oil
|
|
| 1 | clove |
garlic
large |
|
| 1.3 | ml |
oregano
|
|
Directions
Mix soy sauce, vinegar, oil, crushed garlic, and oregano.
Pour mixture over chicken arranged in shallow baking dish and cover.
Bake for 375? for 45 minutes, then turn chicken and bake an additional 15 minutes.
This comes out extremely tender and has a wonderful flavor.
