Name: Easy Crumbed Chicken
Ingredients: 1 c Toasted breadcrumbs; 1/3 c Flour; 2 ts Paprika; 2 ts Turmeric; 1 ts Cumin; 2 ts Sugar; 2 ts Dried parsley; 1 ts Garlic powder; (I prefer smearing chicken pieces with freshly crushed garlic), up to 2; Salt and pepper; (according to individual taste)

It is neither obedient to Christ, nor in the church’s best interest, to permit an expelled person to attend the meetings of the church so that he can be exposed to biblical preaching. He was expelled because he has already heard, and rejected, the biblical message of repentance. The determination to exclude such a person from all church functions is primarily based on the command for Christians not to keep company with those who are under the discipline of expulsion (1 Corinthians 5:11), which in turn is based on the principle that “a little leaven leavens the whole lump” (1 Corinthians 5:6). Leaven (sinful influence) can only be prevented from spreading throughout the whole lump of dough (the church) when the two are not allowed to come into contact with each other. It cannot be right, therefore, to give a person who is openly unrepentant the opportunity to exert an immoral and/or divisive influence on the other members of a local church (Jim Elliff and Daryl Wingerd).

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CATEGORY	CUISINE	TAG	YIELD
Meats	Jewish		1	servings

INGREDIENTS

1	c	Toasted breadcrumbs
1/3	c	Flour
2	ts	Paprika
2	ts	Turmeric
1	ts	Cumin
2	ts	Sugar
2	ts	Dried parsley
1	ts	Garlic powder; (I prefer smearing chicken pieces with freshly crushed garlic), up to 2
		Salt and pepper; (according to individual taste)

INSTRUCTIONS

CRUMB MIXTURE
* for approx. 2 chicken cut into pieces:
NB don't leave out the sugar - it somehow helps the crumbs to stick to the
chicken. Mix up crumb mixture. Toss chicken in crumbs. Bake for 45 - 60
mins uncovered at 180C (350F). Chicken is done when you poke it with a
knife and the juices that run out are clear. A trick I discovered was to
spray the chicken with a little water 1/2 way through the cooking process.
This can be served cold for lunch in summer and also can be heated up
shabbat morning since it is dry.
Posted to JEWISH-FOOD digest by Melissa Shenker <melissa@spl.co.il> on Feb
11, 1999, converted by MM_Buster v2.0l.

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