Boned Chicken With Apricots And Pecans

Think about the insanity of...ministry idolatry. The people in your congregation did not become active participants in your ministry so that collectively they could make you feel better about yourself and more secure with your ministry gifts. God didn’t call you to your particular ministry position so that you could finally cobble together an identity that you could live with. The leadership of the church didn’t call you to be their pastor because they knew that you needed a forum where you could find meaning and purpose. The troubled people in your congregation did not come with their troubles so that you could feel needed, essential, and appreciated. The people who faithfully give don’t give so you can build a successful ministry and bask in the security of your accomplishments. So you will never find in your ministry the rest of heart that every human being seeks. And when you look there, it only ends in anxiety, frustration, hurt, disappointment, anger, and bitterness and may ultimately lead you to question the goodness of God... The only defense against this the gospel of Jesus Christ. It is only when we are living out of the life that grace alone is able to give that we quit seeking life elsewhere. It is only when we are embracing the rest of the forgiveness of grace that we can look at ourselves honestly and grieve without wallowing in debilitating guilt and shame.

Paul David Tripp

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy		On, Range, Ross, The	8	Servings

INGREDIENTS

3		Kg, 6 1/2-11lb free 3 to
		range chicken
		boned get your
		butcher to do this
2		Chicken breasts
4		Thin slices parma ham
1		Glass dry white wine
1	T	Olive oil
100	g	Pecans, 3 1/2oz
100	g	Apricots, 3 1/2oz
		Salt and pepper
		For the oregano pesto
4	t	Fresh oregano
2	T	Fresh parsley
2		Cloves garlic
2	T	Toasted pine nuts
2	T	Extra virgin olive oil
3	T	Freshly grated parmesan
		cheese
1		Pinches salt and grind of
		pepper

INSTRUCTIONS

5
Pre-heat the oven to 200Ã¸C/400Ã¸F/gas mark 6  To make the pesto, blend
all the ingredients but the cheese in a small  blender. Blend until
smooth, then stir in the parmesan.  Spread half the pesto on the inside
of the flattened carcass of the  boned bird. Layer with pecans and
apricots. Wrap the chicken breasts  in 2 slices of the parma ham amd
place these centrally on the pesto.  Now spread the remaining pesto on
top of them. Wrap the boned bird  around these to make a neat joint.
Put the joint in a terrine or 900g  (2lb) loaf tin. Pour around the
wine, brush the breasts of the bird  with olive oil and season with
salt and pepper. Cover loosely with  foil. Roast for 1 1/2 hours,
removing the foil and basting after 1  hour. Baste 20 minutes later.
Remove from the oven and leave to cool in the tin, then refrigerate
overnight. Remove from the tin, place on a board and cut across into
slices about 2 1/2cm (1 inch) thick. Drizzle with a little extra
virgin olive oil and scatter the plate with fresh coriander and flat
leaf parsley. Serve with a wedge of lemon.  Converted by MC_Buster.
Per serving: 260 Calories (kcal); 20g Total Fat; (69% calories from
fat); 16g Protein; 4g Carbohydrate; 46mg Cholesterol; 47mg Sodium  Food
Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 2  1/2
Fat; 0 Other Carbohydrates  Converted by MM_Buster v2.0n.

A Message from our Provider:

“What gives us conviction of sin is not the number of sins we have committed; it is the sight of the holiness of God. #Martyn Lloyd-Jones”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 383 Calories From Fat: 170 Total Fat: 19.8g Cholesterol: 43.3mg Sodium: 535.7mg Potassium: 257.3mg Carbohydrates: 30.9g Fiber: 2.6g Sugar: 7.5g Protein: 23.2g