Chicken Romano
2 to 2 1/2 lb. broiler-fryer chickenpieces
2 Tbsp. vegetable oil
Salt
Pepper
1 med. 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!
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