Saucy Chicken Bake

Course : Chicken
Serves: 5
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3 medium zucchini
2 1/2 pounds frying chicken -- cut into pieces
1/2 teaspoon oregano
1 cup basic red sauce
3 tablespoons grated parmesan cheese
1 cup finely chopped onion
1/3 cup salad oil
1 1/2 cups catsup
1/2 cup water
1/2 cup lemon juice
1/4 cup sugar
1/4 cup worcestershire sauce
2 1/2 teaspoons salt
1/2 teaspoon pepper
4 drops tobasco sauce

Preparation / Directions:

Slice unpeeled squash in 1/2" slices. Arrange in bottom of 3 qt. baking dish. Place chicken, skin side up, over zucchini. Add oregano to basic red sauce; pour evenly over the chicken and zucchini. Bake uncovered in hot oven (400) for 30 minutes. Baste chicken and zucchini with drippings; bake another 30 minutes, or until chicken is tender. Sprinkle with cheese and return to oven for a few minutes. **BASIC RED SAUCE DIRECTIONS** Cook onion in hot oil until soft and golden. Add remaining ingredients; simmer 15 minutes. Cool and store in refrigerator or freezer. Variations: for a more tart sauce, use an additional 2 tablespoons lemon juice. For a hotter sauce, add more tobasco sauce.

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