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| Slow Cooker Lemon Garlic Chicken |
ShawdoS
Recipes: 23
Joined Aug '06
Favorites: 0 |
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Ready in over 3 hours
- 1 teaspoon dried oregano
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon pepper
- 6 (5 ozs. each) chicken breast halves, skinned and rinsed
- 2 tablespoons canola oil
- 1/4 cup water
- 3 tablespoons lemon juice
- 2 garlic cloves, minced
- 1 teaspoon chicken bouillon granules
- 1 teaspoon minced fresh parsley
| | 1. Combine oregano, salt, and pepper. Rub all of mixture into chicken. Brown chicken in canola oil in skillet. Transfer to slow cooker.
2. Place water, lemon juice, garlic, and bouillon cubes in skillet. Bring to boil, loosening browned bits from skillet. Pour over chicken.
3. Cover. Cook on High 2-2 1/2 hours, or Low 4-5 hours.
4. Add parsley and baste chicken. Cover. Cook on High 15-30 minutes, until chicken is tender.
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| Blueberry Stuffed French Toast | |
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Ready in about minutes or less!
- cooking spray
- 6 eggs
- 1 tsp. grated orange zest
- 2/3 cup orange juice
- 3 T sugar, divided
- pinch salt
- 1 cup fresh or frozen blueberries (thawed and drained, if frozen)
- 8 slices (1 1/4 inch think) Italian or French bread
- 1/3 cup sliced almonds
| | Pre-heat oven to 400°F. Spray a large baking sheet with cooking spray.
In a medium bowl, beat eggs, zest, juice, 2 tablespoons sugar and salt until well blended. Pour into a 13" X 9" X 2" inch baking pan and set aside.
In a small bowl combine blueberries and the remaining tablespoon of sugar. Set aside.
With the tip of a sharp knife, cut a 1 1/2" wide pocket in the side of each slice of bread. Fill pockets with reserved blueberry mixture, dividing evenly. Place filled slices in egg mixture. Let stand, turning once, until egg mixture is absorbed, about 5 minutes per side. Arrange bread on prepared baking sheet and sprinkle with almonds. Bake until golden brown, about 15 minutes, turning slices after 10 minutes.
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