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Low−Fat Glazed Chicken In Crockpot
•
6
3
1
ounces orange juice, frozen concentrate, thaw
chicken breasts, split
/2 teaspoon marjoram
dash ground nutmeg
dash garlic powder
/4 cup water
•
•
• 1
• 1
• 1
• 2
tablespoons cornstarch
*
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.
Low−Fat Glazed Chicken In Crockpot
102
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