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Salad dressing mix and a generous sprinkling of oregano add the rich herb flavor to this tender baked chicken from Nancy Moore of Candler, North Carolina. It's priced right at just 83 cents a serving and great over rice or noodles.
Nutritional Facts 1 serving (1 each) equals 364 calories, 24 g fat (9 g saturated fat), 123 mg cholesterol, 592 mg sodium, 2 g carbohydrate, trace fiber, 33 g protein.
Originally published as Oregano Chicken in Quick Cooking September/October 2000, p51
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Mar. 01, 2013 by MJwrabbit
I have made this recipe for years although I use boneless skinless chicken breast and put it in the crockpot on low for 4-6 hours. Sprinkle with oregano 1 hour before done.
Reviewed on Mar. 05, 2012 by Coryskitchen
Sorry, not a keeper for me.
Reviewed on Oct. 29, 2011 by r&ao
This smelled amazing while baking! Important to baste it.
Reviewed on Oct. 26, 2011 by bjsilve0
Being low cost is a bonus. The main point is that the flavor is excellent and it is quick to make.
Reviewed on Nov. 17, 2009 by mlblake
quick, easy, and affordable way to make delicious baked chicken
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