| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Crockpot, Poultry, Healthwise |
6 |
Servings |
INGREDIENTS
| 6 |
oz |
Orange juice, frozen concent |
| 3 |
|
Chicken breasts; split |
| 1/2 |
ts |
Marjoram |
| 1 |
ds |
Ground nutmeg |
| 1 |
ds |
Garlic powder |
| 1/4 |
c |
Water |
| 2 |
tb |
Cornstarch |
INSTRUCTIONS
Recipe by: Jo Anne Merrill Preparation Time: 8:00 * Garlic is optional.
1. 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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