· Dash garlic powder (I'd use more than a dash myself!)
· 1/4 cup water
· salt and pepper to taste
· 2 tablespoons cornstarch
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 crock-pot. 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 crock-pot cooking.
When chicken is done, remove to serving platter. Pour the sauce that remains in crock-pot 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.
Per serving: 305 Calories (kcal); 13g Total Fat; (40% calories from fat); 31g Protein; 13g Carbohydrate; 93mg Cholesterol; 93mg Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates
Serving Ideas : Serve with brown or white rice and a ton of veggies.
NOTES : Takes less than 10 minutes to prepare this in the mornings and have it ready when you come home in the evening. For an even healthier variation, use boneless skinless chicken breasts.
