| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Main dish, Poultry | 8 | Servings | |
INGREDIENTS
| 3 | md | Potatoes, peeled and thinly sliced |
| 4 | Chicken breasts (about 3 lb) skinned and halved | |
| 1 | c | Orange juice |
| 2 | tb | Brown sugar |
| 1 | ts | Leaf basil |
| 1/4 | ts | Nutmeg |
| 2 | tb | Cider vinegar |
| Dried parsley flakes | ||
| 17 | oz | Can water-packed peach |
| Slices, drained* | ||
| Chopped parsley |
INSTRUCTIONS
Place sliced potatoes in Crock-Pot. Arrange chicken breasts on potatoes. Combine orange juice, brown sugar, basil, nutmeg and vinegar. Pour over chicken. Sprinkle chicken with dried parsley flakes. Cover and cook on Low setting for 6 to 8 hours. Remove chicken breasts and potatoes from sauce and arrange on warm platter. Turn Crock-Pot to High setting. Add peach slices to sauce. Heat until serving temperature. Pour sauce over chicken and potatoes. Garnish with chopped parsley. Makes 8 servings (162 calories per serving). Source: Rival's Crock-Pot Cooking Cookbook, page 154 (Dieter's Fare) My personal note: Substitute juice-packed peach slices if unable to find water-packed.
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