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Recipe by: sarah-meg
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See below ingredients and instructions of the recipe
3 md Potatoes, peeled and thinly
-sliced
4 Chicken breasts (about 3 lb)
-skinned and halved
1 c Orange juice
2 tb Brown sugar
1 ts Leaf basil
1/4 ts Nutmeg
2 tb Cider vinegar
Dried parsley flakes
17 oz Can water-packed peach
Slices, drained*
Chopped parsley
Place sliced potatoes in Crock-Pot. Arrange chicken breasts on potatoes.
Combine orange juice, brown sugar, basil, nutmeg and vinegar. Pour over
chicken. Sprinkle chicken with dried parsley flakes. Cover and cook on Low
setting for 6 to 8 hours.
Remove chicken breasts and potatoes from sauce and arrange on warm platter.
Turn Crock-Pot to High setting. Add peach slices to sauce. Heat until
serving temperature. Pour sauce over chicken and potatoes. Garnish with
chopped parsley. Makes 8 servings (162 calories per serving).
Source: Rival's Crock-Pot Cooking Cookbook, page 154 (Dieter's Fare)
My personal note: Substitute juice-packed peach slices if unable to find
water-packed.
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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