It grieves me that so many believers view the doctrine of God's sovereignty as a deterrent to a healthy, vibrant prayer life. That kind of thinking demonstrates an inadequate, incomplete and unacceptable understanding, both of God's sovereignty and of prayer. In truth, we pray because God is sovereign – He alone has power over all human events. In praying, we don't run from His sovereignty, we run to it. It's absolutely true that God is sovereign over every detail of our lives. Job acknowledged that even the number of every person's days is determined (Job 14:5). Life and death are in His hands (Jas. 4:15). Yet we eat and breathe and sleep and take measures to avoid any kind of calamity that might end our lives prematurely. Why? That's the very same question as, 'Why pray if God is sovereign?' Here's the answer to why we need to breathe, and why we need to pray: God ordains the means as well as the end. And our prayers are one of the important means by which He accomplishes His will and glorifies Himself in the process.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Dairy	American	Main dish, Poultry, Jaw	6	Servings

INGREDIENTS

6		4 oz chicken breasts
1		Clove garlic
1 1/2	c	Frozen or canned artichoke
		Hearts, rinsed and drained
1		Egg yolk
2	tb	Heavy cream
1	c	Fresh bread crumbs
		Dash nutmeg
1/3	c	Chopped fresh parsley,
		Divided
1/4	c	Chicken broth
		Paprika
	2	tablespoons parsley.

INSTRUCTIONS

Heat the oven to 425 degrees. Grease a baking pan.
Salt and pepper the chicken breasts. With a very sharp small knife, cut a
pocket horizontally into each breast. Do not cut in half. Set aside while
you make the stuffing.
In a food processor, place the garlic, artichoke hearts, egg yolk, cream,
bread crumbs, nutmeg and about 1/4 cup of parsley. Process to mix, but do
not puree.
Place 2 to 3 tablespoons of stuffing in each breast pocket. Do not close
the pocket-the stuffing will puff up and out a bit.
Place the stuffed breasts in the baking dish. Pour the chicken broth over
the chicken. Sprinkle with paprika. Bake 12 to 15 minutes. Place the
breasts on a platter, spoon the pan juices over and sprinkle with reserved
Quick and Easy from: The Austin American Statesman, typed by jessann
:)
Posted to MM-Recipes Digest V3 #298
Date: Wed, 30 Oct 1996 19:18:51 -0600
From: jessann doe <jessann@texas.net>

A Message from our Provider:

“Guess who created pleasure. He might just know a thing or two . . .”