It is natural...for us to trust in ourselves. It is so natural, and so confirmed by the habits of a lifetime, that no ordinary difficulties or perplexities avail to break us of it. It takes all God can do to root up our self-confidence. He must reduce us to despair; He must bring us to such an extremity that the one voice we have in our hearts, the one voice that cries to us wherever we look round for help, is death, death, death. It is out of this despair that the superhuman hope is born. It is out of this abject helplessness that the soul learns to look up with new trust to God… How do most of us attain to any faith in Providence? Is it not by proving, through numberless experiments, that it is not in man that walketh to direct his steps? Is it not by coming, again and again, to the limit of our resources, and being compelled to feel that unless there is a wisdom and a love at work on our behalf, immeasurably wiser and more benign than our own, life is a moral chaos?... Only desperation opens our eyes to God’s love.

James Denney

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Grains	English	Poultry, 1992 dccc, 1st	4	Servings

INGREDIENTS

4		Breasts, chicken, halves, broiler/fryer, boned, skinned
4	oz	Cheese, Boursin, quartered OR
4	oz	Cheese, herb flavored quartered
1/2	c	Walnuts, English, finely chopped
4	lg	Spinach, leaves, steamed slightly
1/2	ts	Salt
1/2	ts	Pepper
1/2	c	Wine, white, dry
1/2	c	Dressing, raspberry, vinaigrette,
2	tb	Margarine

INSTRUCTIONS

Pound the chicken pieces down to a 1/4-inch thickness.
Roll the cheese quarters in walnuts.
Place one spinach leaf on each breast, top with a cheese quarter.
Fold the chicken around the spinach and cheese to form a mound.
Sprinkle salt and pepper over the chicken.
Place the chicken in baking pan.  Cover and bake in a 350 F oven
for 30 minutes or until the chicken is fork tender.
In a small saucepan, mix together the wine and raspberry
vinaigrette dressing.  Cook over medium heat until sauce is reduced by
one-half then stir in the margarine.  Heat until the margarine melts
and stir until the sauce is smooth.
Pour the sauce over the chicken.  Serve with rice.
* If raspberry vinaigrette dressing is not available, substitute
1/4 cup of bottled reduced-calorie red wine vinegar and oil dressing
and 1/4 cup seedless raspberry jam.  Omit the margarine.
Cook:  Dwight Dewsnap, Massachusetts
Source: "Chicken Cookery"  - 1994 Delmarva Chicken Cooking Contest
:       Delmarva Poultry Industries, Inc.
:       Georgetown, Delaware, 19947-9622
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/dpi.zip

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