Name: El Paso Chicken
Ingredients: 16 oz Salsa; Old El Paso chunky; 3 oz Cream cheese; softened; 10 oz Enchilada sauce; Las Palmas; 4 Chicken breast halves; boneless; 2 1/4 c Rice; instant

Biblical writers in both the OT and NT have, on the whole, fewer problems about the tension between God’s sovereignty and man’s responsibility than do many moderns. This is not because they fail to distinguish purpose and consequence, as many affirm, but because they do not see divine sovereignty and human responsibility as antitheses. In short they are compatibilists and therefore juxtapose the two themes with little self-conscious awareness of the problem (cf. Gen. 50:19-20; Jud. 14:4; Isa. 10:5-7; Hag. 1:12-14; Jn. 11:49-52).

D.A. Carson

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Mexican	Chicken, Rice, Cheese, Casseroles, Mexican	1	Servings

INGREDIENTS

16	oz	Salsa; Old El Paso chunky
3	oz	Cream cheese; softened
10	oz	Enchilada sauce; Las Palmas
4		Chicken breast halves; boneless
2 1/4	c	Rice; instant

INSTRUCTIONS

Measure 1/2 cup salsa and drain. Beat together with
cream cheese and set aside. In a 11x7" baking dish,
combine remaining salsa and enchilada sauce; reserve
1/2 cup sauce. Stir in the rice and set aside. Pound
the chicken breast halves to about 1/2 inch thickness.
Spoon 1/4 of the cream cheese mix into the center of a
chicken breast half. Roll up and place seem side down
on rice. Repeat with all the breast halves. Pour
reserved sauce over chicken. Bake in a preheated 350~
oven for 45-60 minutes or until chicken is done.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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