Name: Chicken Parmesan
Ingredients: 1/3 c Grated Parmesan cheese; 6 x Chicken Breast halves *; 1 tb Margarine; 1/2 c Skim Milk; 1 tb Chopped Pimento; 1/4 ts Dried Italian seasoning; 1/4 c Sliced Green Onion; 1 tb All-purpose Flour; 5 oz Pkg frzn chopped Spinach **

In America, we have a long history of valuing the concept of the separation of church and state. This idea historically referred to a division of labors between the church and the civil magistrate. However, initially both the church and the state were seen as entities ordained by God and subject to His governance. In that sense, the state was considered to be an entity that was “under God.” What has happened in the past few decades is the obfuscation of this original distinction between church and state, so that today the language we hear of separation of church and state, when carefully exegeted, communicates the idea of the separation of the state from God. In this sense, it’s not merely that the state declares independence from the church, it also declares independence from God and presumes itself to rule with autonomy.

R.C. Sproul

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Italian	Low-cal, Chicken, Main dish	6	Servings

INGREDIENTS

1/3	c	Grated Parmesan cheese
6	x	Chicken Breast halves *
1	tb	Margarine
1/2	c	Skim Milk
1	tb	Chopped Pimento
1/4	ts	Dried Italian seasoning
1/4	c	Sliced Green Onion
1	tb	All-purpose Flour
5	oz	Pkg frzn chopped Spinach **

INSTRUCTIONS

*    6 med (1 - 1.25 lbs total) boned skinless chicken breast halves
**   1/2 of a 10-ounce pkg frozen chopped spinach, thawed and well drained
In a shallow dish combine Parmesan cheese and Italian seasoning. Roll
chicken in mixture to coat lightly. Set remaining cheese mixture aside.
Arrange coated chicken breast halves in a 10x6x2" baking dish.
In a small saucepan cook onion in margarine till tender. Stir in flour.
Add milk all at once. Cook and stir till thickened and bubbly. Stir in
spinach and pimento. Spoon spinach mixture over chicken: sprinkle with
remaining cheese mixture.
Bake in 350 deg F. oven for 30-35 minutes or till chicken is tender and
no longer pink. To serve, use a slotted spatula to transfer chicken to a
serving dish.
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Per serving: 202 calories, 30 g protein, 4 g carbohydrates, 7 g fat, 77 mg
cholesterol, 212 mg sodium, 361 mg potassium.
Culled from Better Homes & Gardens "Diet Recipe Card Library".
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmlofat2.zip

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