Low Fat Orange Glazed Chicken Breasts (crock pot)
Recipe by: Jo Anne Merrill
Servings: 6

6 ounces thaw orange juice, frozen concentrate, thawed
3 chicken breasts, split
1/2 teaspoon marjoram
1 dash ground nutmeg
1 dash garlic powder (optional)
1/4 cup water
2 tablespoons 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 each piece into the orange juice to coat completely. Place in crockpot. 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.

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.

Serving Ideas: Serve with brown or white rice.