All of our discussions of the style and mechanics of worship must be anchored in a deeply biblical and richly gospel-centered understanding of what worship is. We might be tempted at a worship conference to focus exclusively on the style and mechanics of worship. And these are important! But a larger challenge is to link how we approach the week-in, week-out task of planning and leading worship with our theological understanding of worship. Do our planning and leading habits, mechanics, and techniques enable people to experience worship in the deepest, most profound, most Christ-centered way? Does our work form our congregations in a deeply biblical faith? We need a high-octane theology of worship - and one that is not simply articulated in writing, but enacted in our worship and lived out in our lives (John Witvliet).

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CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Mexican	Poultry, Mexican, Condiments, Salsa	6	Servings

INGREDIENTS

6		Broiler-fryer chicken breast halves,skinned and boned
2	tb	Cilantro,chopped
2	ts	Ginger root,minced
3/8	ts	Salt,divided
1	c	Roma tomato,seeded
3/4	c	Fresh pineapple,diced
1/2	c	Green onion,sliced
1		4 oz can diced green chilies,drained
1	tb	Lemon juice
2	tb	Butter

INSTRUCTIONS

Make pineapple salsa by mixing together in small bowl, cilantro, ginger
root, 1/8 tsp salt, tomato, pineapple, onion, chilies and lemon juice. Set
aside. In fry pan, place butter and melt over medium heat. Add chicken and
sprinkle with remaining 1/4 tsp salt. Saute, turning, about 6 minutes or
until light brown on all sides. Cover and reduce heat to medium low. Cook
about 5 minutes or until fork can be inserted in chicken with ease. Arrange
chicken on serving platter and spoon pineapple salsa over chicken. Garnish
with sprigs of cilantro.
Serves 6.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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