4 skinless, boneless chicken breast halves
3 tablespoons all-purpose flour
1 tablespoon chicken bouillon granules
1 tablespoon orange marmalade
1 teaspoon citrus rind
3 cloves garlic, pressed
1 1/2 teaspoons dried instant orange rind (optional)
2 tablespoons vegetable oil
1 tablespoon beef bouillon granules
1 tablespoon fish sauce
1/4 cup olive oil
1 teaspoon paprika
1 teaspoon dried basil
Lightly oil the rack of a slow cooker.
In a large bowl, cream together the flour, bouillon, orange marmalade, orange rind, and black pepper. Mix in the margarine, olive oil, and beef bouillon powder. Stir in the orange marmalade, orange rind, and orange marmalade mixture. Mix in the fish sauce, olive oil, and paprika.
Cover, and cook on Low for 6 to 8 hours, or on High for 4 to 6 hours.
Stir the chicken breasts into the cloth mixture, and place in the slow cooker. Cover, and cook for 50 to 60 minutes to desired doneness.
I really liked this cake. It was simple but good. I would recommend it to anyone.
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