Chicken With A Parmesan And Herb Crust

Does the Bible Prohibit Cremation? 1. Scripture says nothing about a required mode of burial for either believers or non-believers. However, burying the body was the standard practice among the Israelites in the Old Testament and Christians in the New (exceptions: 1 Sam. 31:8-13; Jos. 7:25). 2. Obviously any buried body will eventually decompose (Ecc. 12:7). So cremation isn’t a strange or wrong practice – it merely accelerates the natural process of oxidation. 3. The believer will one day receive a new body (1 Cor. 15:42-49; 1 Thes. 4:13-18; Job 19:25-26), thus the state of what remains of the old body is unimportant. 4. The imagery of Christ’s resurrection pictures burial and then a raising up from the dead (Rom. 6:3-5; 1 Cor. 15:3-4). Because of that, many Christians prefer burial to cremation to maintain a likeness to Christ's burial (although literally He was laid in state in a cave, not buried in the ground).

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Eggs		Consuming, Passions	4	Servings

INGREDIENTS

4		Chicken breasts, skinned and
		boned
		2 whole
8	T	Fresh white breadcrumbs
85	g	Grated parmesan cheese
1	T	Chopped basil
1	T	Chopped oregano
1	T	Chopped parsley
1		Egg
3 1/2	T	Milk
2	T	Olive oil
55	g	Unsalted butter
		Salt and pepper

INSTRUCTIONS

If preparing the chicken yourself, skin the breasts, trim off any
residual fat or cartilage and put them, one at a time, between sheets
of cling film and, with a rolling pin, beat out gently into thin
escalopes.  Put the breadcrumbs, parmesan and herbs in a bowl. Season
with 1/2  tsp salt and 1/4 tsp pepper. Mix together well. In another
bowl,  whisk the egg, then whisk in the milk.  Pass each flattened
breast through the egg mixture, allowing excess  to drip back into the
bowl, then press it into the coating mixture,  first one side and then
the other.  Press down with the palm of your hand to ensure an even
coating and  transfer the breasts to a tray, not touching (if they sit
on top of  each other they tend to go soggy).  Put 1 tbsp of the oil in
a large frying pan over a medium heat. When  hot, swirl in half the
butter and, as it sizzles, carefully lay in 2  chicken pieces.  Give
them 2-3 minutes on each side. Keep warm in a low oven while you  cook
the others. Alternatively, use 2 pans and cook in tandem.  Converted by
MC_Buster.  Per serving: 779 Calories (kcal); 53g Total Fat; (61%
calories from  fat); 71g Protein; 2g Carbohydrate; 281mg Cholesterol;
601mg Sodium  Food Exchanges: 0 Grain(Starch); 10 Lean Meat; 0
Vegetable; 0 Fruit;  4 Fat; 0 Other Carbohydrates  Converted by
MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 437 Calories From Fat: 254 Total Fat: 28.8g Cholesterol: 168.9mg Sodium: 443.5mg Potassium: 341.5mg Carbohydrates: 5.7g Fiber: 1.1g Sugar: 1.3g Protein: 37.9g