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Recipe by: zahira
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See below ingredients and instructions
6 ounces orange juice, frozen concentrate-thawed
3 chicken breasts, split
1/2 tsp marjoram
1 dash ground nutmeg
1 dash garlic powder (optional)
1/4 cup water
2 Tbsp 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 pieces into the orange
juice to coat completely. Place in slow cooker/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 slow cooker/Crock Pot cooking. When
chicken is done, remove to serving platter. Pour the sauce that
remains 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.
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!

Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)

The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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