We all know people who are no longer with us as a result of drinking and driving, both being drunk and also being hit by someone who was drunk. Not only is drinking a motor vehicle while being impaired a violation of the law, it is also one of the most selfish actions we can commit. To strip a family of a parent or child simply because the person wanted to consume too much alcohol and was too cheap or too prideful or too lazy to call for assistance is in my opinion one of the most heinous sins. I believe Matthew 7:12 comes into play here: “In everything, therefore, treat people the same way you want them to treat you, for this is the Law and the Prophets.”

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Poultry	1	Servings

INGREDIENTS

1	ts	Toasted and crushed cumin seed
1/2	ts	Red chile flakes
2	ts	Roasted garlic
1/4	c	Minced scallions,; white part only
1	c	Plain yogurt
1	ts	Paprika
1	tb	Fresh lemon juice
6		Boneless, skinless chicken breast halves
1/2	c	Fresh lemon juice
1	ts	Grated lemon zest
2	tb	White wine vinegar
1	tb	Minced shallots
2	tb	Minced fresh tarragon
2	ts	Honey; (or to taste)
1/2	c	Olive oil or; 1/2 cup defatted chicken stock
		Kosher salt and freshly ground white pepper

INSTRUCTIONS

YOGURT MARINADE
LEMON-TARRAGON VINAIGRETTE
In a medium bowl, combine the marinade ingredients. Add the chicken and
marinate in the refrigerator for at least 2 hours. In a bowl, combine the
lemon juice, lemon zest, vinegar, shallots, tarragon and honey and mix with
a hand blender. Slowly incorporate the olive oil or stock, either by
whisking by hand or pulsing 2 to 3 times with hand blender. The vinaigrette
should not be emulsified but remain very light in body. Season to taste
with salt and pepper. Store covered in the refrigerator for up to 3 days.
Makes approximately 2 cups.
Preheat the broiler or stove top grill. Wipe any excess marinade from the
chicken. Grill or broil until the chicken is just done and juicy, about 3
to 4 minutes on each side. While the chicken is cooking, heat the olive oil
in a large saute pan and quickly saute the savory greens until just wilted.
Serve the chicken on top of the greens and drizzle with the vinaigrette to
taste.
Yield: 6 servings
Posted to MC-Recipe Digest V1 #250
Date: Fri, 18 Oct 1996 12:45:37 -0400
From: Meg Antczak <[email protected]>

A Message from our Provider:

“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”