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Chicken Breasts a L'Orange

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Submitted by beth v

YIELD

6 servings

PREP

25 min

COOK

4 hrs

READY

5 hrs

Ingredients

3 3
EACH EACH CHICKEN BREASTS
halved
158
1 5
TEASPOON ML NUTMEG
½ 2.5
TEASPOON ML CINNAMON
1 1
X X BLACK PEPPER
dash *
1 1
X X GARLIC POWDER
dash *
3 sw
EACH SWEET POTATOES, OR YAMS
cut in 1/4 inch slices
1 1
EACH EACH SOUP, CREAM OF CELERY
10.75 ounce can *
4 115.6
OUNCES ML/G MUSHROOMS
½ 118
CUP ML ORANGE JUICE
½ 2.5
TEASPOON ML ORANGE ZEST
grated
2 1E+1
TEASPOONS ML BROWN SUGAR
3 45
TABLESPOONS ML ALL-PURPOSE FLOUR
6 6
X X RICE
servings *

Directions

Rinse chicken breasts and pat dry.

Combine ⅔ cup flour with salt, nutmeg, cinnamon, pepper and garlic powder.

Thoroughly coat chicken in flour mixture.

Place sweet potato slices in bottom of Crock-Pot.

Place chicken breasts on top .

Combine soup with remaining ingredients except rice; stir well.

Pour soup mixture over chicken breasts.

Cover and cook on Low for 8 to 10 hours or on High for 3 to 4 hours or until chicken and vegetables are tender.

Serve chicken and sauce over hot buttered rice.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 143g (5.0 oz)
Amount per Serving
Calories 879 3% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 37mg 12%
Sodium 63mg 3%
Total Carbohydrate 59g 59%
Dietary Fiber 5g 20%
Sugars g
Protein 60g
Vitamin A 220% Vitamin C 31%
Calcium 9% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Trans-fat Free, High Fiber, Low Sodium
 
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