Spanish Baked Chicken
Out of this world gooood!
Great for potlucks.
1/4 cup olive oil
1/4 cup red wine vinegar
2 teaspoons oregano
1 teaspoon salt
1/2 teaspoon garlic powder
Dash of pepper
3 bay leaves
1/2 cup golden raisins
1/4 cup sliced pitted green olives
3 pounds chicken parts
2 Tbsp brown sugar
1/2 cup dry white wine
In a medium bowl combine the olive oil, vinegar,
oregano, salt, garlic powder, pepper, bay leaves, raisins and olives. *** the
skin of the chicken with fork tines and add to the marinade, coating well.
Cover and refrigerate overnight.
Preheat oven to 350°F. Place chicken in a
12x8x2-inch baking dish. Combine wine with the marinade and pour over chicken.
Sprinkle chicken with brown sugar. Bake uncovered at 350°F, basting
occasionally, until chicken is tender, about 50 minutes. Remove bay leaves.
Vidalia Sweet Onion
Chicken Breast Casserole
NOTE......this is very
good as is~when fixing it now I will ALWAYS top it with french fried onions,
baking time stays the same.....GREAT!
2 large chicken
breasts, split & boned
2 tablespoons vegetable
oil
2 medium-sized
potatoes, peeled & sliced
2 medium-sized Vidalia
sweet onions, sliced
1 can (10 3/4-oz) cream
of mushroom soup
Paprika
Brown chicken in oil
& drain on paper towel.
Oil a 1 1/2-quart
casserole.
Layer potatoes on
bottom; follow with a layer of onions & top with a layer of mushroom soup.
Gently, place chicken
breast on top & sprinkle with paprika.
Cover tightly &
bake at 350 degrees for 1 hour.