We must depend upon the Spirit in our preparations. Is this the fact with us all? Are you in the habit of working your way into the meaning of texts by the guidance of the Holy Spirit? Every man that goes to the land of heavenly knowledge must work his passage thither; but he must work out his passage in the strength of the Holy Spirit, or he will arrive at some island in the sea of fancy, and never set his foot upon the sacred shores of the truth. You do not know the truth, my brother, because you have read "Hodge's Outlines", or "Fuller's Gospel worthy of all Acceptation"; or "Owen on the Spirit", or any other classic of our faith. You do not know the truth, my brother, merely because you accept the Westminster Assembly's Confession, and have studied it perfectly. No, we know nothing till, we are taught, of the Holy Ghost, who speaks to the heart rather than to the ear.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats		Home cookin	4	Servings

INGREDIENTS

2		Lemons
1	ts	Coarse salt
2		Whole skinless/boneless
		Chicken
		Breasts
1/4	c	+ 3 tablespoon fresh lemon
		Juice
2	tb	Olive oil
1	tb	Low-fat margarine or
		Butter
		OR 1 tablespoon olive oil
1		Onion peeled halved and
		Cut into
		Slivers
2	lg	Cloves garlic finely minced
1	tb	Finely minced
		Crystallized ginger
1	ts	Powdered sugar
	pn	Of ground turmeric
1		1/2 cup defatted chicken
		Broth
1/3	c	Imported black olives
1/3	c	Imported green olives
3	tb	Chopped parsley

INSTRUCTIONS

With a vegetable peeler, remove peel from lemons in long strips. Drop
strips in a saucepan of boiling water and cook for
2-1/2    minutes. Remove from water. When cool enough to handle, scrape
any remaining white pith off back of lemon strips. Cut into 1/8 x 2 inch
slivers. Place in a bowl and toss with coarse salt. Let sit at room
temperature for 1 hour.
Clean chicken well. Remove excess  fat. Cut breasts in half, removing
center cartilage. Fan  out the fillets on back of breasts. Place breasts in
a bowl and pour 1/4 cup lemon juice over them. Let rest for 30 minutes.
Place oil and margarine in a 3 quart microwave-safe casserole. Cover; cook
on high for 30 seconds. Add  onion, garlic, crystallized and powdered
gingers, turmeric and broth. Stir well. Return to microwave and cook,
covered, on high for 5 minutes.
Add lemon peel, olives, remaining lemon juice and 2 tablespoon parsley to
casserole. Stir and cook sauce, covered, on high for 2 minutes.
Drain chicken. Place in casserole in one layer, covering with sauce. Cook,
covered, on high for 8 minutes or until breasts are tender but not
overcooked.
Place chicken in 4 shallow bowls. Spoon sauce and vegetables on top;
garnish with remaining parsley.
Posted to MM-Recipes Digest  by "Beth Ide" <rev_ide@email.msn.com> on Aug
28, 1998

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