Naranja Chicken

This is from Scott's *beloved* Savor the Flavor of Oregon cookbook.

4 chicken breasts
1 cup freshly squeezed orange juice (I've always used Minute Maid)
1/2 cup soy sauce
1/3 cup packed brown sugar
10 thin slices fresh ginger root (I grate a healthy amount on my Pampered Chef micrograter)
3 stalks celery, sliced in small pieces (I always omit; I almost never have celery on hand)
2 tablespoons cornstarch, mixed with 1/2 cup water

Arrange chicken in a single layer in a large shallow baking dish. Mix orange juice, soy sauce and brown sugar; pour over chicken. Sprinkle ginger root and celery around chicken. Bake in preheated 350* oven for 50 minutes. Remove chicken and stir cornstarch mixture into pan juices. Return chicken to baking dish and bake an additional 10 minutes until sauce thickens and chicken is tender when pierced.

Crock-pot Lemon Garlic Chicken

Crock Pot Lemon Garlic Chicken

2 lbs. chicken breasts boneless and skinless
1 1/2 t. oregano leaves crushed
1/2 t. seasoned salt
1/4 t. pepper freshly ground
2 T. butter
1/4 C. water
4 T. fresh lemon juice
4 cloves garlic minced
2 t. chicken bouillon
2 t. fresh chopped parsley

Wash chicken and dry on paper towels. Combine oregano, salt and pepper in a small bowl. Sprinkle on the chicken and pat it in.

Fry the chicken breasts until browned in the butter. Transfer chicken to the crockpot.

Add the water, lemon juice, bouillon, garlic and parsley to the pan. Scrape any browned bits from the bottom of the pan. Bring mixture to a boil and pour over the chicken.

Cover and cook on High for 2 1/2 - 3 hours or on Low for 5 - 6 hours. Baste chicken. Cover and cook another 15 - 30 minutes.

Serve with Rice Pilaf. This just falls apart when it's done.

Scott's Favorite Crock-pot Chicken

Scott's Favorite Crock-pot Chicken
This is unbelievably easy and delicious. How's that for a combination you just can't beat!

• 4 skinless, boneless chicken breast halves - cubed
• 2 T. butter
  
• 1 (.7 ounce) package dry Italian-style salad dressing mix
• 1 (8 ounce) package cream cheese
• 1 (10.75 ounce) can condensed cream of chicken soup

Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours. Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.

Note: We like to serve this over rice with a few Ritz crackers crushed on top.