14 skinless, boneless chicken breast halves
2 1/2 teaspoons all-purpose flour
4 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
2 tablespoons chopped fresh onion
1/2 teaspoon dried oregano
1 tablespoon red wine vinegar
1 pinch salt
2 teaspoons butter
2 teaspoons vegetable oil
1 cup water
4 fluid ounces orange juice
Lightly grease two 6x8 inch baking dishes. Cover chicken breasts with flour and enclose with parsley. Restrain chicken meat on both sides and form into 4 strips or 2 large chunks
Place the chicken strips in the prepared baking dish. Add basil, oregano, oregano, vinegar, salt, 1 teaspoon butter, water, orange juice and hot water to the chicken. Cover pot and simmer over low heat, stirring occasionally, for 2 hour.
Remove from heat and allow chicken to cool. To reheat, place remaining ingredients in the slow cooker and stir just until incorporated.
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