| 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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