Recipe for Chicken Romano


2 1/2 lb broiler-fryer
2 tablespoon vegetable oil
1 salt
1 pepper
1 medium omino, halved & sliced
12 oz chili sauce
1 teaspoon dried oregano
1 grated parmesan cheese


In large skillet, brown chicken in oil, drain excess fat and season with the salt and pepper. Add onion and cook covered for 30 minutes. Stir in chili sauce and cook uncovered 10 minutes longer, basting frequently. Skim excess fat from sauce. Sprinkle grated parmesan chesse and serve at once.

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