Breast Of Chick W/ Leeks And Lime On Zucchini "spahgetti"

Use self-control! Here are two pitfalls that most of us fall into in this regard. One is we let the individual take us off the main point. Maybe it's the scoffer: “What about those who never heard the Gospel?” “Where did Cain get his wife?” Maybe it’s the person that just wants to share unrelated stories. You need self-control to prevent yourself from going down rabbit trails that will take you away from the four core elements of the Gospel (God-Man-Christ-Response). Second, you will need self-control to avoid getting emotional, angry, discouraged, frustrated or offended. Oftentimes these conversations can get very sensitive. You need to be filled with the Holy Spirit and produce the fruit of self-control even if the other person has lost his. Don’t let their spirit dictate your spirit.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats		Cooking rig, New text im	1	Servings

INGREDIENTS

4		Zucchini*, Note In
		Directions
1/2	c	Olive Oil
		Flour For Dredging
8		Chicken Breasts, halved
		skin removed
		Salt And Freshly Ground
		Black Pepper
3	c	Leeks, Cut Into Thin Rounds
1	T	Finely Slivered Garlic
1/2	c	Dry White Wine
3/4	c	Rich Chicken Stock
1	T	Grated Lime Zest
3	T	Fresh Lime Juice
2	T	Fresh Parsley, minced
3	T	Finely Slivered Sundried
		Tomatoes
		Zucchini Flowers If
		Available

INSTRUCTIONS

Sliced lengthwise and cut into spaghetti strips.  Pat zucchini
"spaghetti" dry and toss with 2 tablespoons of the olive  oil. Season
lightly with salt and pepper and set aside.  Lightly flour chicken
breasts and shake off excess. Season with salt  and pepper. Add 2
tablespoons of olive oil to an oven proof saute pan  and lightly brown
on both sides. Remove from pan and set aside. Add  remaining oil, leeks
and garlic and saute over moderate heat for 3 -  4 minutes or until
vegetables are just beginning to soften. Add wine  and stock and cook
over moderate heat for 3 - 4 minutes to reduce  liquid slightly.
Return chicken to pan and place some of the leeks mixture on top of
breasts. Season lightly and sprinkle lime zest, juice, parsley and
sundried tomatoes over and around breasts. Place pan uncovered in a
preheated 400 degree oven and bake for 5 - 7 minutes or until breasts
are just done.  Halfway through the baking of the breasts, place the
zucchini on a  separate baking sheet and bake until zucchini just
begins to soften.  To serve: Arrange zucchini attractively on warm
plates and top with  breasts and vegetables. Drizzle pan juices over.
Garnish with  zucchini flowers. Serve hot or at room temperature.
Yield: 8 serving  Copyright, 1996, TV FOOD NETWORK, G.P., All Rights
Reserved Recipe By  : COOKING RIGHT SHOW #CR9739  Posted to MC-Recipe
Digest V1 #274  Date: Sat, 2 Nov 1996 16:44:35 -0500 (EST)  From: Bill
Spalding <billspa@icanect.net>  NOTES : show 10/31

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1520 Calories From Fat: 1003 Total Fat: 113.7g Cholesterol: 0mg Sodium: 494.7mg Potassium: 4763.2mg Carbohydrates: 101.2g Fiber: 22.1g Sugar: 52.2g Protein: 23.6g