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- 6 bone-in chicken breast halves (about 3 pounds), skin removed
- 1 teaspoon dried oregano
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon pepper
- 2 tablespoons butter or margarine
- 1/4 cup water
- 3 tablespoons lemon juice
- 2 garlic cloves, minced
- 1 teaspoon chicken bouillon granules
- 2 teaspoons minced fresh parsley
- Hot cooked rice
Pat the chicken dry with paper towels. Combine the oregano, seasoned salt and pepper; rub over the chicken.
In a skillet over medium heat, brown the chicken in butter; transfer to a 5-quart slow cooker.
Add the water, lemon juice, garlic and bouillon to the skillet; bring to a boil, stirring to loosen browned bits on the pan. Pour over the chicken. Cover and cook on low for 3-4 hours. Baste the chicken. Add the parsley.
Cover and cook 15-30 minutes longer or until the meat juices run clear. If desired, thicken cooking juices and serve over chicken and rice.
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Recipe reprinted by permission of Reiman Publications, LLC. &copy; 2002. All rights reserved.
nutrition information per serving
236 calories; 8g total fat; 112mg cholesterol; 394mg sodium; 1g carbohydrates; 0g fiber; 37g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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