Cajun Chicken (with Soup Variation)

If a church is to be what it ought to be for the purposes of God, we must train it in the holy art of prayer. Churches without prayer-meetings are grievously common. Even if there were only one such, it would be one to weep over. In many churches the prayer-meeting is only the skeleton of a gathering: the form is kept up, but the people do not come. There is no interest, no power, in connection with the meeting. Oh, my brothers, let it not be so with you! Do train the people to continually meet together for prayer. Rouse them to incessant supplication. There is a holy art in it. Study to show yourselves approved by the prayerfulness of your people. If you pray yourself, you will want them to pray with you; and when they begin to pray with you, and for you, and for the work of the Lord, they will want more prayer themselves, and the appetite will grow. Believe me, if a church does not pray, it is dead. Instead of putting united prayer last, put it first. Everything will hinge upon the power of prayer in the church.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats	Cajun	Low-fat	4	Servings

INGREDIENTS

12	oz	Skinless boneless chicken
		breasts
2	t	Olive oil
1	c	Chopped onions
2		Cloves garlic, minced
1/2	c	Low sodium chicken broth
		defatted
15	oz	Tomato sauce, low salt
15	oz	Blackeyed peas, cooked
		rinsed and drained
1		Bay leaf
1/4	t	Dried thyme
1/4	t	Dried sage
1/4	t	Dry mustard
3		Hot pepper sauce, such as
		tobasco sauce
1/8	t	Freshly ground black pepper
1	t	Sugar, optional
1/4	t	Salt, optional
3	c	Hot cooked rice
2	T	Chopped fresh parsley

INSTRUCTIONS

Review:  "Stick to ribs down-home flavors"  Cube the chicken.  Coat a
large no-stick frying pan with spray. Add  the chicken and cook,
stirring frequently, over medium-high heat for  5 minutes, or until the
pieces begin to brown. Transfer to a bowl and  set aside. ln the same
pan, combine the oil, onions, garlic and 3  tablespoons of the broth.
Cook, stirring frequently, for 5 minutes,  or until the onions are
soft. If the liquid begins to evaporate, add  more broth. Add the
tomato sauce, peas, bay leaf, thyme, sage,  mustard, hot pepper sauce,
black pepper and the remaining broth. Mix  well. Stir in the reserved
chicken. Bring to a boil. Cover, reduce  the heat and simmer for 10
minutes; or until the chicken is cooked  through. Taste the sauce. If
it's acidic, add the sugar. Then add the  salt (if using). Remove and
discard the bay leaf. Serve over the  rice. Sprinkle with the parsley.
Per serving 297 calories; 4.5 g. total fat (14%); 0.9 g. saturated
fat; 34 mg. cholesterol; 345 mg. sodium. CAJUN CHICKEN SOUP: For a
quick soup, bring 2 cups chicken broth to a simmer over medium-high
heat. Add 1 cup chopped frozen spinach and 2 cups leftover Cajun
Chicken. Season with hot-pepper sauce. Stir in 1/4 cup no/low-fat  sour
cream before serving. For a thicker soup, puree 1 cup of the  soup in a
blender, then return it to the pan and blend. ISBN  0-87596-269-6
edited by Jean Rogers; listed Nov 1996 by Path c/o  McRecipe Recipe By
: Prevention's Healthy One-Dish Meals (1996)  Posted to MC-Recipe
Digest V1 #280  Date: Tue, 5 Nov 1996 14:54:42 -0800 (PST)  From: PatH
<phannema@wizard.ucr.edu>

A Message from our Provider:

“Hell! I thought it didn’t matter what you believed as long as you were sincere!”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 469 Calories From Fat: 60 Total Fat: 6.7g Cholesterol: 73.1mg Sodium: 507.6mg Potassium: 831.1mg Carbohydrates: 70.2g Fiber: 1.8g Sugar: 12.6g Protein: 35.5g