Chicken Romano
 
2 to 2-1/2 lb.  broiler-fryer chickenpieces
2 Tbsp  vegetable oil
  salt
  pepper
1 medium  onion, halved, sliced
1   12 oz.) bottle heinz chili sauce
1 tsp  dried oregano leaves
  grated parmesan cheese
 
in large skillet, brown chicken in oil. drain excess fat. season 
chicken with salt and pepper; 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; sprinkle with cheese. makes 4 to 5 servings (about 1 1/2 cups 
sauce). enjoy! 
 
 
 
-- 
(ID: 2542) Mirror: rec.food.recipes: Fri, May 20, 2005


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