Chicken Breasts A La’orange
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Breads, Crockpot, Muffins & r, Poultry | 1 | Servings | |
INGREDIENTS
| 3 | Chicken breasts, halved | |
| 10 3/4 | oz | Cream of celery soup, or |
| Cream of chicken | ||
| 4 | oz | Sliced mushrooms, drained |
| 2/3 | c | Flour |
| 3 | T | Flour |
| 1 | t | Salt |
| 1 | t | Nutmeg |
| 1/2 | t | Cinnamon |
| 2 | t | Brown sugar |
| 1 | ds | Pepper |
| 1 | ds | Garlic powder |
| 1/2 | c | Orange juice |
| 1/2 | t | Orange rind, grated |
| 2 | Sweet potatoes, peeledcut | |
| In 1/4" s | ||
| Buttered rice |
INSTRUCTIONS
Rinse chicken breasts and pat dry. Combine 2/3 cup flour with salt, nutmeg, cinnamon, pepper and garlic powder. Thoroughly coat chicken in flour mixture. Place sweet potato slices in bottom of crock pot. Place chicken breasts on top. Combine soup with remaining ingredients except buttered rice; stir well. Pour soup mixture over chicken breasts. Cover and cook on low heat for 8 to 10 hours or on high setting for 3 to 4 hours, or until chicken and vegetables are tender. Cook rice separately. Serve over hot buttered rice. Recipe By : Rival's "Crock Pot Cooking" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 1565
Calories From Fat: 395
Total Fat: 44.3g
Cholesterol: 356.4mg
Sodium: 5853.1mg
Potassium: 2169.8mg
Carbohydrates: 149.4g
Fiber: 6.4g
Sugar: 24.4g
Protein: 136.6g