6 oz orange juice, frozen concent
3 chicken breasts, split
1/2 tsp marjoram
1 dash ground nutmeg
1 dash garlic powder
1/4 cup water
2 tbsp cornstarch
Directions
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.
Preparation Time: Jo An
Servings: 6 servings
Low-Fat Glazed Chicken In Crockpot Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Sauce
The History of Recipes
We can track the history of `recipes` back into antiquity, certainly as far back as early Egypt, and quite possibly further than that. However, in the main part, these old cook books were just primitive pictorial recipes for preparing meals.
In fact, the oldest recipe in existence, according to experts in ancient history is a collection of ancient tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful. Later on, in Roman times around 25BC a man called Apicius compiled a collection of scripts describing recipes enjoyed by his fellow Romans. In his publication, he tells us how the meals were split into appetizers, entrees and dessert, a style of dining still practiced today. Aspicius also describes how the ancient cooks used many different spices, including many that are still in use today such as basil, fennel and parsley. Later on, there are two interesting books which appeared in the fourteenth century ; a book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, these two books have no connection with the indian food that is popular today, but rather descriptions of the types of food enjoyed by the rich people of that time. Later on in the 1400s, the Crusaders brought back many foods and herbs from Arab cooking, including spices like rosemary and coriander. These new herbs and spices created an outbreak in recipe publications, many of which still exist in academic collections. The introduction of the TV brought us cooking programs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, allowing us all to search through thousands of recipes like those on this web site. |
We hope you enjoy this Low Fat Glazed Chicken In Crockpot recipe.
