Chicken With Almond Duxelles

Thom Rainer did a study a number of years ago asking formerly unchurched people the open-ended question, “What factors led you to choose this church?” A lot of surveys had been done asking the unchurched what they would like in a church. But this study asked the formerly unchurched why they actually were now in a church. The results were surprising: 11 percent said worship style led them to their church, 25 percent said children’s/youth ministry, and 37 percent said they sensed God’s presence at their church. For 41 percent, someone from the church had witnessed to them, and 49 percent mentioned friendliness as the reason for choosing their church. Can you guess the top two responses? Doctrine and preaching – 88 percent said the doctrine led them to their church, and 90 percent said the preaching led them there, in particular, a pastor who preached with certitude and conviction… When it comes to reaching outsiders, bold, deep, biblical preaching is not the problem. It’s part of the solution.

Kevin DeYoung

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	American	Diabetic	8	Servings

INGREDIENTS

1/4	c	Olive oil
1/4	c	Dry sherry
3/4	lb	Diced fresh mushrooms
4		Shallots, finely minced
2		Garlic cloves, minced
1	t	Minced fresh thyme
1	ds	Cayenne pepper
1/2	c	Ground almonds
1	ds	Salt and pepper
4		Whole boneless, skinless
		chicken breasts halved
		Paprika
1/2	c	Low-fat sour cream

INSTRUCTIONS

In a large skillet over medium heat, heat the olive oil and sherry.
Add the mushrooms, shallots, garlic, thyme and cayenne pepper. Cook,
stirring often, until mushrooms turn dark. Add the ground almonds,
salt and pepper and saut for 2 to 3 minutes . Divide the mixture into
8 portions and place each portion in the center of each chicken  breast
half. Fold over edges, roll up and place in a baking dish,  seam side
down, 1 inch apart. Place about 1 tablespoon of sour cream  over each
chicken roll and sprinkle with paprika. Bake at 350 degrees  for 25 to
30 minutes or until chicken is tender. Transfer to a  serving platter
and serve.  Exchanges: Lean Meat Exchange --4 Starch/Bread Exchange --
1/2  Calories -- 262 Calories from Fat -- 117 Total Fat -- 13g
Saturated  Fat -- 3g Cholesterol -- 72mg Sodium -- 101mg Carbohydrate
-- 6g  Dietary Fiber -- 1 g  Sugars -- 5g Protein -- 29g  Recipe for
Wednesday, 3/18/98  This week's recipes are from the cookbook Easy &
Elegant Entrees,  featuring an array of quick-to-fix, good-for-you main
dishes that  taste like they took hours to prepare. You can order a
copy of this  and many other cookbooks from our online bookstore or
call  1-800-ADA-ORDER (1-800-232-6733).  Copyright Â© 1998 American
Diabetes Association  MC Formatted & Busted by Barb at Possum Kingdom
on 3/27/98  NOTES : 8 servings/Serving size: 3-4 oz Tucked away inside
these moist  chicken breasts is a surprising, crunchy filling of
almonds,  mushrooms and shallots.  Recipe by:
http://www.diabetes.org/ada/rcptoday.html  Posted to MC-Recipe Digest
by "abprice@wf.net" <abprice@wf.net> on  Mar 27, 1998

A Message from our Provider:

“Before you turn your back on Jesus, look at his.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 203 Calories From Fat: 113 Total Fat: 12.9g Cholesterol: 36.6mg Sodium: 35.1mg Potassium: 319.7mg Carbohydrates: 4.2g Fiber: 1.5g Sugar: 1.3g Protein: 16.6g