You and I can never imagine all the depths of hell. Shut out from us by a black veil of darkness, we cannot tell the horrors of that dismal dungeon of lost souls. Happily, the wailings of the damned have never startled us, for a thousand tempests were but a maidens whisper, compared with one wail of a damned spirit. It is not possible for us to see the tortures of those souls who dwell eternally within an anguish that knows no alleviation. These eyes would become sightless balls of darkness if they were permitted for an instant to look into that ghastly shrine of torment. Hell is horrible, for we may say of it, eye hath not seen, nor ear heard, neither hath it entered into the heart of man to conceive the horrors which God hath prepared for them that hate Him.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs			1	Servings

INGREDIENTS

4		Boneless chicken breasts; skinless
1/2	c	Fat free chicken broth
1/2	lb	Eggplant; peeled and cubed
1		Onion; chopped
1		Garlic clove; minced
2		Tomatoes; chopped
2	md	Zucchini; cubed
1		Green pepper; sliced
1/4	ts	Dried oregano
1/4	ts	Dried basil
1/4	ts	White pepper
1	c	Fat free chicken broth
		Prepared rice for 4

INSTRUCTIONS

~ 15% Fat
1. In large nonstick skillet over medium heat; combine broth and chicken.
Simmer chicken for 15 minutes. Remove chicken from broth using slotted
spoon and drain on paper towels; set aside.
2. Add onion and garlic to broth; cook for 2 minutes, stirring frequently.
3. Add eggplant, tomatoes, zucchini, green peppers, oregano, basil and
pepper to onions. Add 1 cup broth and cook 5 minutes.
4. Place chicken in vegetable mixture; cook about 30 minutes longer or
until chicken is tender. Serve over rice.
Makes 4 servings; Per serving: 187 Calories, 3 Fat Grams
Posted to recipelu-digest Volume 01 Number 468 by Kara9718
<Kara9718@aol.com> on Jan 6, 1998

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