Title: Sweet & Sour Chicken+++fggt98b
Categories: Crockpot Chinese Diet Poultry
Yield: 8 Servings
| 3 | | Med Potatoes, peeled and |
| | | Thinly sliced |
| 4 | | Chicken breasts;whole* |
| 1 | c | Orange juice |
| 2 | tb | Brown sugar |
| 1 | ts | Leaf basil |
| 1/4 | ts | Nutmeg |
| 2 | tb | Cider vinegar |
| | | Dried parsley flakes |
| 1 | cn | Peach slices; drained** |
| | | Chopped parsley |
*About 3 pounds, skinned and halved; ** Water packed 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 a warm platter. Turn Crock-Pot to HIGH setting. Add peach slices
to sauce. Heat until serving temperature. Pour sauce over chicken and
potatoes.
Granish with chopped parsley. YIELD: 8 servings (162 calories per
serving) SOURCE: Rival Crock-Pot Cooking POSTED BY: DEE PENROD