Chicken Romano

Yields:	4 servings
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2 1/2	each	chicken pieces
2	tablespoons	vegetable oil
1	x	salt	to taste
1	each	onion	sliced
12	ounces	chili sauce
1	teaspoon	oregano leaves	dried
1	x	parmesan, parmigiano-reggiano cheese, grated	grated

Brown chicken in oil, drain.

Season with salt and pepper to taste.

Add onion, cover and cook 30 minutes.

Stir in chili sauce and oregano.

Cook uncovered 10 minutes longer basting frequently.

Skim excess fat from sauce.

Serve sauce over chicken sprinkled with cheese.

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Very tasty and easy to make.

Reviewed by whitefinch12