David Brainerd prayed with fasting for the Lord's leadership regarding his entry into ministry. He said of his experience during that day, “I felt the power of intercession for precious, immortal souls; for the advancement of the kingdom of my dear Lord and Saviour in the world; and withal, a most sweet resignation and even consolation and joy in the thoughts of suffering hardships, distresses, and even death itself, in the promotion of it…. My soul was drawn out very much for the world, for multitudes of souls. I think I had more enlargement for sinners than for the children of God, though I felt as if I could spend my life in cries for both. I enjoyed great sweetness in communion with my dear Saviour. I think I never in my life felt such an entire weanedness from this world and so much resigned to God in everything.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	Chicago		4	Servings

INGREDIENTS

4		Skinless; boneless chicken breast halves
		Non-stick vegetable oil cooking spray
1/2	c	Pineapple juice
1	tb	Extra-virgin olive oil
2	ts	Curry powder
1	ts	Each: turmeric; ground coriander, freshly ground pepper
1/4	ts	Each: salt; ground nutmeg, ground cinnamon

INSTRUCTIONS

MARINADE
Preparation time: 10 minutes Marinating time: 2 hours or overnight Cooking
time: 8-10 minutes
From "The Lowfat Grill," by Donna Rodnitzky (Prima). This recipe is only
mildly spicy; the boneless chicken breasts stay very moist.
1. Place chicken in non-metal bowl with cover or in resealable plastic bag.
Combine all marinade ingredients in small bowl; pour over chicken.
Refrigerate several hours or overnight, turning chicken at least once.
2. Prepare grill using direct, medium-hot heat. Coat grill with non-stick
vegetable oil cooking spray before placing over fire. Place chicken breasts
on grill, cover and cook 8 to 10 minutes, turning several times until
juices run clear.
Nutrition information per serving: Calories ...... 220 Fat ............ 9 g
Cholesterol .. 80 mg Sodium ...... 140mg Carbohydrates .. 3 g Protein
....... 30 g
From Chicago Tribune Posted to TNT - Prodigy's Recipe Exchange Newsletter
by Rrairie@aol.com on Aug 14, 1997

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