Name: Chicken with Curried Peaches
Ingredients: 1 tb Olive oil; 1 tb Curry powder; or to taste; 1 1/2 lb Skinless Boneless Chicken Breast Halves, Cut In 1" Pcs; 1/2 c Fresh orange juice; 1 tb Light brown sugar; 1 ts Finely minced ginger root; 4 Peaches; at room temp, Peel, Pit, Cut In 1/4" Wedges; Toasted walnuts; for garnish, opt

Revelation...is progressive, i.e., cumulative. God has not revealed Himself comprehensively at any one stage in history or in any one event. Revelation is a series of divine disclosures, each of which builds upon and unpacks or unfolds that which preceded it. Revelation moves from what is piecemeal and partial and incomplete (but always accurate) to what is comprehensive and final and unified. This contrast between the incomplete and complete, between the partial and the full, is not a contrast between false and true, inaccurate and accurate, but a contrast between shadow and substance, between type and antitype, between promise and fulfillment.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Meats, Fruits, Grains		Chicken/tur, Eat-lf mail, Fruits, Low fat	4	Servings

INGREDIENTS

1	tb	Olive oil
1	tb	Curry powder; or to taste
1 1/2	lb	Skinless Boneless Chicken Breast Halves, Cut In 1" Pcs
1/2	c	Fresh orange juice
1	tb	Light brown sugar
1	ts	Finely minced ginger root
4		Peaches; at room temp, Peel, Pit, Cut In 1/4" Wedges
		Toasted walnuts; for garnish, opt

INSTRUCTIONS

Heat the olive oil in a large non-stick skillet or saute pan over
medium-high heat. Add 1/4 cup water, stir in the curry powder and heat
until bubbly. Add the chicken and cook, covered, stirring occasionally,
until it is lightly browned and cooked through, about 5 minutes. With a
slotted spoon, transfer the chicken to a bowl, and cover to keep warm.
Meanwhile, in a measuring cup, combine the orange juice, brown sugar and
ginger, stirring until the sugar is dissolved. Add the peaches and orange
juice mixture to the skillet; stir until the fruit is lightly cooked and
the sauce is bubbly, about 3 minutes. Add the chicken and stir gently until
the mixture is warmed through, about 1 minute. Taste and adjust seasonings
if needed. Garnish with toasted walnuts before serving (optional).
Yield: 4 servings.
FOR SOME fresh ideas for the ubiquitous skinless, boneless breast, ``The
15-Minute Chicken Gourmet'' by Paulette Mitchell (Macmillan, $23) is the
ticket. Disregard the 15-minute promise: About the only thing you can cook
in that amount of time is scrambled eggs. But the recipes in the book are
relatively quick, and they often incorporate a vegetable, fruit or pasta,
so you don't have to deal with side dishes. For this delicious dish, just
make some rice and you're set.
Published Wednesday, August 13, 1997, in the San Jose Mercury News. Copied
with permission.
NOTES : Cal  280, Fat 6.5g, Carb 13.9g, Fib 1.9g, Pro 40.4g, Sod 118mg, CFF
21.4%.
Posted to Digest eat-lf.v097.n228 by Reggie Dwork <[email protected]> on
Sep 10, 1997

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