In one sense it is possible “to be so heavenly minded that we are of no earthly good.” But in a much deeper sense, it is impossible to be of any real earthly good unless we are heavenly minded. Only the heavenly minded will have the patience to continue faithful in God’s work when it becomes hard, unappreciated and seemingly unending. There is no greater cure for discouragement, fatigue or self-pity than to think of being in the presence of the Lord one day and of spending eternity with Him. We should make no apology for being heavenly minded.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Meats			1	Servings

INGREDIENTS

2	tb	Butter; melted [a]
1	ts	Rosemary leaves; finely chopped [a]
5	lg	Fresh (or preserved in salt) sage leaves, finely chopped [a]
1	ts	Marjoram; finely chopped [a]
1	ts	Salt [a]
1/4	ts	Freshly ground black pepper [a]
1		Chicken (2-pound) cut in 8 pieces [see above]
8	sl	Prosciutto (1/2 pound total)

INSTRUCTIONS

Mix [a] well. Brush onto chicken. Wrap each piece chicken in 1 prosciutto
slice. On a piece of foil large enough to enclose it all, fit the chicken
back together again. Bring the foil up to enclose the entire chicken and
seal the the top. Place the package in a terra-cotta casserole (like a
Romertopf) and cover lightly with lid.
Place in a cold oven and turn to 450F. Bake 105 minutes (1 hr + 45 minutes)
without opening pot. Remove from oven, let rest covered 5 minutes, then
remove lid. Use scissors to cut from center of foil outward in 4
directions, making large X. Fold each of 4 quarters back from center to
side of casserole, making flower shape. Serve hot.
Serves 4 people
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by
hvane@shrewsbury.org on Sep 24, 1997

A Message from our Provider:

“God makes it, we mess it”