Chicken In Red Pepper Sacks

Jesus’ burden for the lost multitude resulted in His instruction to pray that the Lord would send laborers into the harvest field (Matthew 9:38). In His deep burden for the unsaved He commanded prayer for the saints instead of the sinner. Likewise, the apostle Paul requested prayer for both the opportunity to witness (Colossians 4:3) and the courage to present the gospel (Ephesians 6:19-20). To pray for our lost friends is a naturally loving instinct, but it is God’s Word that guides us how to do so. It instructs us to pray that the Lord would send someone into their lives who would have the opportunity and the freedom to clearly present the gospel.

Bill Thrasher

CATEGORY	CUISINE	TAG	YIELD
Meats			1	Servings

INGREDIENTS

2		Chicken Legs, Skinned
		& Boned
1		Red Bell Pepper
1		Clove Garlic, Pressed
1/2	t	Basil
1/8	t	Tarragon, Crushed
1/8	t	Thyme, Crushed
2	T	Olive Oil
		Basil Pesto Sauce

INSTRUCTIONS

Preheat the oven to 325 degrees. Remove the top, seeds and membranes
from the pepper(s). Strip the meat from the chicken legs. Combine the
ingredients for the marinade. Place the chicken meat in a small,
shallow bowl. Pour the marinade over. Marinate for 1 hour or longer.
Pour off the marinade and discard. Stuff the pepper(s) with the
chicken meat. Place the pepper(s) upright in a roasting pan. Cover
tightly. Roast until cooked through (about 1 hour). Place on a  serving
plate and pour pesto sauce over. Serve.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 291 Calories From Fat: 243 Total Fat: 27.5g Cholesterol: 0mg Sodium: 7.6mg Potassium: 344.4mg Carbohydrates: 10.3g Fiber: 3.5g Sugar: 6.1g Protein: 1.8g