You and I come to worship hungry! We must not come with hands full of goodies and gifts, thinking that worship is fundamentally where we serve and feed God… Don’t come to God with a cooked goose on a platter, as if God were hungry. Come with open hands and an empty belly and let Him honor Himself by filling you (Psalm 50:10-12). This sentiment was echoed by Paul in his sermon on Mars Hill: The God who made the world and all things in it, since He is Lord of heaven and earth, does not dwell in temples made with human hands; neither is He served by human hands, as though He needed anything, since He himself gives to all life and breath and all things (Acts 17:24-25). Worship is a feast in which God is the host, the cook, the waiter, and the meal itself.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Dairy		Main dish, Main dishes	8	Servings

INGREDIENTS

1	lb	Boneless Chicken
1/4	c	Flour
1	ts	Parsley Flakes
1/2	ts	Tarragon
1/2	ts	Sage
1/4	ts	Salt
1	ds	Pepper
1		Egg; Beaten
2	tb	Milk
30		Ritz Crackers; Finely Crushed (NOTE: you can use ANY cracker crumbs)

INSTRUCTIONS

Rinse chicken and pat dry with paper towels. Cut into 1 inch pieces.
Combine the flour, parsley and seasonings thoroughly and put in a small
ziploc bag. Add chicken pieces, a few at a time to flour mixture. Close bag
and shake pieces to coat them.
Combine milk and egg in a small bowl. Put crushed crackers in another bowl.
Dip the flour coated pieces, 1/4 at a time, in the egg/milk mixture and
then roll them in the crackers. Place coated chicken pieces in a single
layer on a large ungreased baking sheet. Bake in a 400 degree oven for 10 -
12 minutes until pieces are no longer pink and the juice runs clear.
Recipe by: Better Homes and Gardens (Deb Vaughn)
Posted to recipelu-digest by Donna Tester <tester@shentel.net> on Mar 9,
1998

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