Sheep are defenseless, liable to stray, pitiful when lost, scattered, stubborn and unintelligent. Clearly, they are desperate for a shepherd. They are dependent on someone to feed protect and lead them to safe green pastures. In the Bible the church leader is called a pastor, a shepherd. The transfer is applicable. It is His charge to “shepherd the flock of God among you (1 Peter 5:2). That means he must feed them on the nutrients of God’s Word, protect them from false teachers (spiritual wolves), warn them about potential dangers, lead them to the fields of holiness and grace and correct them when they stray. Ultimately, Jesus Christ does this through them.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Meats		Infood01	1	servings

INGREDIENTS

1	oz	Dried porcini mushrooms
		Vegetable oil
1/2	c	Small dice onion
1	c	Long grain white rice
1 1/2	c	Chicken stock
1		Bay leaf
		Salt and pepper to taste
2		Chicken breasts 4 to 6 ounces each
		Flour
		Vegetable oil
2	sl	Prosciutto
4		Pieces roasted red peppers
2	sl	Fresh mozzarella or 4 ounces grated
1/2	c	Marsala wine
1/2	c	Water
		Parsley
		Salt and pepper to taste

INSTRUCTIONS

FOR RICE PILAF
FOR LAYERED CHICKEN BREASTS
Soak porcini mushrooms in warm water for 20 minutes or until soft. Remove
mushrooms from liquid and reserve a 1/2 cup for rice preparation. Roughly
chop mushrooms and set aside. Heat a small amount of vegetable oil in a
medium saucepot. Place the onion and mushrooms in the pot and saute until
onions are soft. Then add the rice and saute for 2 to 3 minutes, coating it
with oil and toasting it slightly. Next add the chicken stock, the reserved
mushroom liquid and bay leaf. Last season with salt and pepper. Bring to a
boil and lower heat to slight simmer. Cook for 15 to 18 minutes and fluff
with a fork.
For Layered Chicken Breasts:
Take the chicken breasts and clean them of any fat or membrane. Pat dry
with paper towels and season with salt and pepper. Dredge chicken breasts
in flour and pat off excess. Heat 1/4 cup of vegetable oil in saute pan.
When ready place breasts in oil and cook for 3 to 4 minutes on each side.
Next layer prosciutto red pepper and mozzarella cheese over the browned
chicken. Add wine and water then cover and lower heat to simmer for 5
minutes. Remove chicken and reduce heat. Spoon rice on the plate and make a
bed. Place chicken over rice and cover with sauce.
Converted by MC_Buster.
NOTES : All recipes adopted from Chef David De Carlo Orso Restaurant
Recipe by: IN FOOD TODAY SHOW #INJ298B
Converted by MM_Buster v2.0l.

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