| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Crockpot, Healthwise, Poultry |
6 |
Servings |
INGREDIENTS
| 6 |
oz |
Orange juice, frozen concent |
| 3 |
|
Chicken breasts, split |
| 1/2 |
t |
Marjoram |
| 1 |
ds |
Ground nutmeg |
| 1 |
ds |
Garlic powder |
| 1/4 |
c |
Water |
| 2 |
T |
Cornstarch |
INSTRUCTIONS
Recipe by: Jo Anne Merrill Preparation Time: 8:00 * Garlic is
optional. Combine thawed orange juice concentrate (not regular orange
juice) in bowl along with the marjoram, garlic powder and nutmeg.
Split the chicken breasts to make 6 serving sizes. Dip each piece into
the orange juice to coat completely. Place in crockpot. Pour the
remaining orange juice mixture over the chicken. 2. Cover and cook on
low for 7-9 hours, or cook on high for 4 hours if you wish. Precise
cooking time is not important in crockpot cooking. 3. When chicken is
done, remove to serving platter. Pour the sauce that remains in
crockpot into a saucepan. Mix the cornstarch and water and stir into
the juice in pan. Cook over medium heat, stirring constantly, until
thick and bubbly. Serve the sauce over the chicken. From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini
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