Chicken Romano

I cut this recipe out of a magazine twenty years ago. It’s simple and fairly quick to prepare. I use chicken tenders instead of broiler-fryer pieces.

Chicken Romano

2 to 2-1/2 pounds broiler-fryer pieces
2 tablespoons vegetable oil
Salt
Pepper
1 medium onion, halved, sliced
1 bottle (12 oz) Heinz Chili Sauce
1 teaspoon 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; cook 30 minutes longer, basting frequently. Skim excess fat from sauce. Serve sauce over chicken; sprinkle with cheese. Makes 4-5 servings (about 1-1/2 cups sauce).