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------------------- - ---------------- CHICKEN OF PUERTO RICO

 

 

 

1-3 lb. chicken pieces

1 tbsp. salt

1 bay leaf

1 c. olive oil

4 tbsp. butter

1/2 lb. sliced onions

1/2 c. vinegar

 

 

Rub chicken with salt and pepper.   Bro w n in olive oil.   Arrange onions over chicken.   Add butter, bay leaf and vinegar.   Cover and cook until done over low heat.

 

 

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------------------- - ----------------

 

 

CHICKEN PARMES A N

 

 

 

 

 

4 half c h i c ken b r easts (skinned &

boned)

2 cans (14 1/2 oz. each) DelMonte

Italian style stewed tomatoes

2 tbsp. cornstarch

1/2 tsp. o r egano or basil crushed (I

use basil)

1/4 tsp. hot pepper s auce (Tabasco

sauce)

1/4 c. grated Parmesan cheese


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