Tinfoil Chef

This is a great main dish that you can start going in the morning and expect it to be ready to serve that evening. That way, when you’re ready to serve all you need is a quick side dish or two and you’re in business.

Combine 6oz of thawed orange juice concentrate (Don’t substitute rregular orange juice!) in bowl along with a half teaspoon of marjoram, and a dash of garlic powder & nutmeg. Split 3 chicken breasts to make 6 serving sizes. Dip each piece into the orange juice to coat it completely and the place it in the crockpot. Pour the remaining orange juice mixture over the chicken.

Cover and cook on low for 7 to 9 hours, or you can cook it on high for 4 hours.

When the chicken is done take it out and move it to a serving platter and then pour the sauce remaining in the crockpot into a saucepan. Mix two tablespoons of cornstarch in 1/4 cup of water and stir it into the juice. Cook that over a medium heat, stirring constantly, until it’s thick and bubbly. Serve the sauce over the chicken.

6 oz of thawed frozen orange juice concentrate
3 chicken breasts
1/2 teaspoon of marjoram
1 dash of ground nutmeg
1 dash of garlic powder
1/4 cup of water
2 tablespoons of cornstarch

Technorati Tags: low fat chicken, orange glazed chicken, crockpot, slow cooker, glazed chicken recipe

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