Chicken Romano

Chicken Romano
Servings: 4 Prep 5 mins Cook 40 mins


  • 2 tablespoons vegetable oil
  • 1 broiler-fryer (2-1/2 to 3 pounds), cut into serving pieces
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 large onion, halved and sliced
  • 1/4 cup water
  • 1/2 cup Heinz Chili Sauce
  • 1 teaspoon dried oregano leaves, crushed
  • Grated Parmesan cheese

Make It

1. Heat oil in large skillet over medium-high heat. Add chicken; cook, turning occasionally, until browned on all sides, about 5 minutes per side. Drain fat from skillet. Leave chicken in skillet; season chicken with salt and pepper.

2. Add onion and water to skillet; cook, covered, over medium-low heat for 20 minutes, stirring occasionally.

3. Stir in chili sauce and oregano; cook, uncovered, over low heat for 5 to 10 minutes or until chicken is no longer pink near bone, basting frequently.

4. Skim excess fat from sauce. Serve sauce over chicken. Sprinkle with Parmesan cheese.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 394, Fat, total (g): 22, chol. (mg): 119, sat. fat (g): 5, carb. (g): 11, fiber (g): 1, pro. (g): 37, sodium (mg): 705, Percent Daily Values are based on a 2,000 calorie diet.