6 oz (168 grm). orange juice, frozen concentrate, thawed
6 skinned and boned chicken breast halves, split
1/2 tsp (2 ml) marjoram
1 dash ground nutmeg
1 dash garlic powder
1/4 cup (60 ml) water
2 tbsp (30 ml) cornstarch
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
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