Name: Grilled Chicken with Sun-Dried Tomato Paste
Ingredients: 3/4 c Dried tomatoes; dry packed; 4 md Garlic cloves; 1 ts Extra virgin olive oil; 1 ts Crushed red pepper; 2 tb Dijon mustard; 2 tb Balsamic vinegar; 1/4 ts Salt; to taste; 1/8 ts Black pepper; to taste; 30 oz Chicken breasts; boned (6 fillets), trimmed and flattened; 4 tb Unsalted butter; at room temperature

What is our responsibility to government? First, Titus 3:1 – we are to be in subjection to their laws (cf. Rom. 13:1-5; 1 Pet. 2:13-15). I believe you have heard before that when the Apostles wrote for the need to submit to governing officials, the evil Roman leader Nero was in power who made it a pleasure of his to torture and kill Christians. Second, Romans 13:7 – we are to respect them (cf. 1 Pet. 2:17). I am always saddened when people make vile comments and threats to leaders. I feel that way about our current President and I felt that way about our former President. Even Shadrach, Meshach and Abednego from the Book of Daniel respected the King, despite his call for them to engage in idolatry or die. Third, 1 Timothy 2:1-3 – we are to pray for them. Fourth, Romans 13:7 – we are to pay our taxes (cf. Mt. 22:17-21). However, since God is our ultimate authority, we are never to obey when they demand us to violate His commands (Dan. 6:10; Mt. 2:7-12; Ac. 5:29).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats	Sami	Main dish, Poultry, Worthington	6	Servings

INGREDIENTS

3/4	c	Dried tomatoes; dry packed
4	md	Garlic cloves
1	ts	Extra virgin olive oil
1	ts	Crushed red pepper
2	tb	Dijon mustard
2	tb	Balsamic vinegar
1/4	ts	Salt; to taste
1/8	ts	Black pepper; to taste
30	oz	Chicken breasts; boned (6 fillets), trimmed and flattened
4	tb	Unsalted butter; at room temperature

INSTRUCTIONS

1. Soften the dry-packed sun-dried tomatoes in boiling water for at least
15    minutes. Drain well.
2. Mince the garlic in a food processor fitted with a steel blade. Add the
drained tomatoes and the rest of the ingredients for the paste and process
until pureed and the consistency of a thick paste. Reserve 2 tablespoons.
3. Place the chicken breasts in large, shallow, nonaluminum dish and coat
evenly with the paste. Make sure to put some under the skin. Refrigerate 2
to 8 hours, turning several times to make sure the marinade is adhering to
the chicken. (The longer it marinates, the spicier it will be.)
4. In a food processor fitted with a steel blade process the butter with
the reserved tomato paste until well blended. Place on a sheet of wax paper
and roll up into a cylinder. Refrigearte for at least 4 hours or until read
to use. It should become very firm.
5. Prepare the barbecue for medium-heat grilling. Grill the chicken 3
inches from the flame for 7 to 10 minutes per side basting with a slice of
the butter mixture on each side.
6. Arrange the chicken on individual plates and top each piece with a thin
slice of the butter.
Advance Preparation: This may be prepared 8 hrs in advance through step 4
and refrigerated.
As a light entree: make 8 to 12 salads of chicken, sauteed zucchini and
arugula.
THE TASTE OF SUMMER; (1988) diane Rossen Worthington (Bantam). McRecipe:
About 260 cals, 12g fat, 41% cff. Posted on Kitchen Path
(http://wizard.ucr.edu/~phanneman) 1997
Recipe by: The Taste of Summer; Diane Rossen Worthington
Posted to MC-Recipe Digest V1 #1069 by KitPATh <phannema@wizard.ucr.edu> on
Jan 31, 1998

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