Chicken Breasts A L'orange

3 whole chicken breasts -- halved

2/3 cup flour

1 teaspoon nutmeg

1/2 teaspoon cinnamon

dash pepper dash garlic powder 3 sweet potatoes (or 2) -- cut in 1/4" slices

1 10.75 oz can cream of celery soup -- or

cream of chicken soup 1 4 oz can sliced mushrooms -- drained

1/2 cup orange juice

1/2 teaspoon grated orange rind

2 teaspoons brown sugar

3 tablespoons flour

buttered rice

Rinse chicken breasts and pat dry. Combine 2/3 cup flour with salt, nutmeg, ci nnamon, pepper and garlic powder. Thoroughly coat chicken in flour mixture.

Place sweet potato slices in bottom of Crock-Pot. Place chicken breasts on top .

Combine soup with remaining ingredients except buttered rice; stir well. Pour soup mixture over chicken breasts. Cover and cook on Low for 8 to 10 hours or on High for 3 to 4 hours or until chicken and vegetables are tender.

Serve chicken and sauce over hot buttered rice. Serves 6