Name: Greek Yogurt Chicken
Ingredients: 1 c Plain lowfat yogurt; Finely grated peel of 1; Lemon; 1 1/2 tb Lemon juice; 2 tb Finely chopped fresh oregano; 2 tb Finely chopped parsley; 1 md Clove garlic, peeled and; Forced through a press; 1/4 ts Salt; Freshly ground black pepper; To taste; 4 Chicken breast halves on the; Bone, skin removed

The love of God can be a profound answer to just about any human struggle, but sometimes we can use it in such a way that it becomes a watered down version of profoundly rich truth. For example, sometimes, because of shortcomings in us rather than Scripture, this answer misses the call to “consider others better than yourselves” (Phil. 2:3), or it ignores personal repentance. Sometimes it still allows us and our needs to be at the center of the world, and God becomes our psychic errand boy given the task of inflating our self-esteem.

Edward Welch

CATEGORY	CUISINE	TAG	YIELD
Meats	Greek	Poultry, Greek	4	Servings

INGREDIENTS

1	c	Plain lowfat yogurt
		Finely grated peel of 1
		Lemon
1 1/2	tb	Lemon juice
2	tb	Finely chopped fresh oregano
2	tb	Finely chopped parsley
1	md	Clove garlic, peeled and
		Forced through a press
1/4	ts	Salt
		Freshly ground black pepper
		To taste
4		Chicken breast halves on the
		Bone, skin removed

INSTRUCTIONS

1. Combine the yogurt, lemon peel and juice, oregano, parsley, garlic, salt
and pepper. 2. Put the chicken into a dish and spread about 1/4 cup of the
yogurt sauce over the chicken.  Cover with plastic wrap and refrigerate
several hours or overnight. Cover and refrigerate the remaining yogurt
sauce. 3. Place the chicken on a rack in a baking pan and bake in a
preheated 375-degree oven 30 minutes. Turn the oven 30 minutes. Turn the
oven to broil and continue cooking about 5 minutes, until the chicken is
browned on top and cooked through. 4. Spoon the yogurt sauce over the
chicken and serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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