Barbecued Chicken Breast With Warm Potato And Bacon Salad

The first [caveat] is concerning the matter which we hear, “Take heed what you hear,” (Mark 4:24). We must hear nothing with approval except what we know to be the word of God. We must, therefore, be well acquainted with the Scriptures ourselves, and by them test the things which we hear, whether they are the word of God or not, as the men of Berea did, Acts 17:11. The second caveat is concerning the manner of hearing, “Take heed how you hear,” (Luke 18:18). That which we know to be grounded upon the Scriptures we must receive, “not as the word of men, but, as it is in truth, the word of God,” (1 Thess. 2:13). We must with reverence attend to it; we must in our hearts believe, and we must in our lives obey it.

William Gouge

CATEGORY	CUISINE	TAG	YIELD
Meats		Barbecue, Main course, Potatoes, Poultry	4	Servings

INGREDIENTS

4		Boneless chicken breasts
		skin left on
6	T	Olive oil
675	g	New potatoes
2	T	Tarragon vinegar
4		Shallots, finely chopped
6		Rashers smoked streaky
		bacon cut into thin
		strips
1	t	Chopped fresh tarragon
		Coarse sea salt
		Freshly ground black pepper
		Mixed salad leaves, to serve

INSTRUCTIONS

Heat a barbecue, grill or griddle. Season the chicken with salt and
pepper, then rub in one tablespoon of olive oil. Barbecue, grill or
griddle the chicken, skin-side down, for 8-10 minutes, then turn and
cook for another 8-10 minutes. Meanwhile, boil the potatoes for about
20 minutes. Drain, then peel and halve or quarter, depending on size.
Mix the remaining oil with the vinegar and shallots, season, then  pour
over the potatoes. Fry the bacon until crispy, then stir it into  the
potato salad with the tarragon. To serve, arrange mixed salad  leaves
on four plates, spoon over the warm potato and bacon salad,  and top
with the chicken breasts.  NOTES : Barbecuing is such a great way to
cook chicken because the  slight burnt tinge works so well with the
natural sweetness of the  meat. These chicken breasts have just been
seasoned, rubbed with oil  and then barbecued. Chicken with bacon or
tarragon - or both - is a  classic combination, and the warm potatoes
in olive oil dressing  bring all the tastes together, so this dish is a
real treat. If you  dont have a barbecue, simply grill or griddle the
chicken instead.  Push a knob of butter under the skin of the chicken
before cooking to  give it a tastier, more succulent finish; and why
not squeeze some  lemon juice after cooking to lift the flavours. For a
creamier potato  and bacon salad, stir in two to three tablespoons of
mayonnaise.  Recipe by: Tesco Recipe Collection, Issue Six 1997, Gary
Rhodes  Posted to MC-Recipe Digest V1 #679 by Kerry Erwin
<kerry@north.org>  on Jul 20, 1997

A Message from our Provider:

“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 867 Calories From Fat: 421 Total Fat: 47g Cholesterol: 110.7mg Sodium: 1579.2mg Potassium: 1836.3mg Carbohydrates: 68.1g Fiber: 12.8g Sugar: 31.2g Protein: 47.2g

Sadly, the unbeliever attempts the whole of his life to quench the unquenchable with something other than God. So, he pursues fame, money, power, wealth, fitness, work, wisdom, education, love, or any other creative thing that can perhaps quiet the desperate cry of his empty soul. But none of the things he finds – whether politics or popularity or creativity or anything else this world offers – can ever answer the call of his heart. He can pursue happiness, but he will never find it. As soon as he acquires one desire it turns into dust – as does the next, and the next day after that, until life finally ends in disappointment (Tom Patton).

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