6 bone-in chicken breast halves (about 3 pound), skin removed
1 teaspoon dried oregano
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
2 tablespoons butter
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 chicken dry with paper towels.
Combine oregano, seasoned salt and pepper; rub over chicken.
In a skillet over medium heat, brown the chicken in butter; transfer to a
5-quart crock pot. Add water, lemon juice, garlic and bouillon to the skillet;
bring to a boil, stirring to loosen browned bits. Pour over chicken. Cover and
cook on LOW for 3 to 4 hours.
Baste the chicken. Add parsley. Cover and cook 15 to 30 minutes longer or
until meat juices run clear. If desired, thicken cooking juices and serve over
chicken and rice.
