Chicken Romanopoultry 2 1/2 chicken pieces 2 tablespoon vegetable oil 1 salt 1 pepper 1 onion, sliced 12 oz chili sauce 1 teaspoon dried oregano leaves 1 grated parmesan cheese 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. |
