Served as main course. Non-vegetarian dish.

3 Potatoes, peeled, sliced thinly

4 Chicken Breasts (about 3 lb), skinned and halved

1 cup Orange Juice

2 Tablespoons Brown Sugar

1 teaspoon Leaf Basil

1/4 teaspoon Nutmeg

2 Tablespoons Cider Vinegar

Dried parsley Flakes

1 Can water-packed Peach, (17 ounces)

1 Slices drained Chopped Parsley

Place sliced potatoes in Crock-Pot. Arrange chicken breasts on potatoes. Combine orange juice, brown sugar, basil, nutmeg and vinegar. Pour over chicken. Sprinkle chicken with dried parsley flakes. Cover and cook on Low setting for 6 to 8 hours. Remove chicken breasts and potatoes from sauce and arrange on warm platter. Turn Crock-Pot to High setting. Add peach slices to sauce. Heat until serving temperature. Pour sauce over chicken and potatoes. Garnish with chopped parsley.

Serves: 8

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