Ingredients
- ounces orange juice, frozen concentrate -- thaw
- 6 skinned and boned chicken breast halves -- split
- 1/2 teaspoon marjoram
- 1 dash ground nutmeg
- 1 dash garlic powder
- 1/4 cup water
- 2 tablespoons cornstarch
Directions
Combine thawed orange juice concentrate (not regular orange juice) in bowl along with the marjoram, garlic powder and nutmeg. Dip each piece of chicken into the orange juice to coat completely. Place in crockpot. Pour the remaining orange juice mixture over the chicken. 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. 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.
One serving: 156.1 calories, 0.3 gr. fiber, 1.5 gr. fat, 21.1 gr. protein, 13.3 Carbs
NOTES: Takes less than 10 minutes to prepare this in the mornings and have it ready when you come home in the evening.
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Submitted 6/13/05.
Source: "Healthy Eatin' Recipes, Vol. 1" (P. Abernathy)
Submitted By: Teresa Johnson
techgoddess@worldnet.att.net
Glazed Crockpot Chicken