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Very Lemony Chicken

Category Poultry

Using skinless chicken breasts means this tangy dish is lower in saturated fat and cholesterol.

  • 1-1/2 lb chicken breast, skinned and fat removed
  • 1/2 C fresh lemon juice
  • 2 Tbsp white wine vinegar
  • 1/2 C fresh sliced lemon peel
  • 3 tsp chopped fresh oregano or 1 tsp dried oregano, crushed
  • 1 medium onion, sliced
  • 1/4 tsp salt
  • to taste black pepper
  • 1/2 tsp paprika

1. Place chicken in 13x9x2-inch glass baking dish.

2. Mix lemon juice, vinegar, lemon peel, oregano, and onions. Pour over chicken, cover and marinate in refrigerator several hours or overnight, turning occasionally.

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3. Sprinkle with salt, pepper, and paprika.

4. Cover and bake at 325º F for 30 minutes. Uncover and bake 30 minutes more or until done.

Yield: 4 servings--Serving Size: One chicken breast with sauce

Each serving provides:

Calories: 154
Total fat: 5 g
Saturated fat: 2 g
Cholesterol: 63 mg
Sodium: 202 mg

National Heart, Lung, and Blood Institute

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December 4, 20050 found this helpful

Sounds delicious but I have some questions -- Do you bake the chicken in the marinade? If so, is the sauce the marinade after it cooks with the chicken? It seems like it would be too thin. Thanks.

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