6 boneless skinless chicken breasts
Garlic Powder
1 medium onion, thinly sliced
1/3 cup orange juice concentrate
1 teaspoon dried crushed rosemary
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 tablespoons flour
3 Tablespoons water
1/4 to 1/2 cup cashews
Hot cooked pasta
Wash chicken breasts in cool clear water and pat dry.
Sprinkle with garlic powder.
Put chicken in slow cooker.
In a bowl, combine orange juice concentrate, onion rosemary, and cayenne. Pour over chicken.
Cover and cook on low for 4-5 hours or until chicken juices run clear.
Remove chicken and keep warm.
In a large saucepan, mix flour and water until smooth.
Pour in cooking juices and bring to a boil.
Cook and stir for 2 minutes or until sauce is thickened.
Stir in cashews and pour over chicken.
Serve over hot cooked pasta.
Note – I find that many times the chicken breasts are too large. In that case, I cut 3 large breasts in half. Since I’m not serving that many people, I’ll just use 2 breasts.
