Name: Herb Marinated Chicken Breasts
Ingredients: 6 Boneless; skinless chicken breast halves, split; 1/4 c Olive oil; 1 ts Minced garlic; 1 ts Each chopped fresh basil; rosemary parsley, and dill; Salt; Freshly ground black pepper; (we prefer white pepper)

All other things derive being – their ‘is-ness’ is secondary. But God did not derive His being from any other – His ‘is-ness’ is underived, original, eternal! He was, and is, and is to come, the eternal ‘I Am.’ Rather than concealing His identity, this Name reveals the deepest mystery of His being, and rocks our minds with the discovery that we cannot begin to fathom the mind and life of this eternal God.

Sinclair Ferguson

CATEGORY	CUISINE	TAG	YIELD
Meats	Chicago	Poultry	4	Servings

INGREDIENTS

6		Boneless; skinless chicken breast halves, split
1/4	c	Olive oil
1	ts	Minced garlic
1	ts	Each chopped fresh basil; rosemary parsley, and dill
		Salt
		Freshly ground black pepper; (we prefer white pepper)

INSTRUCTIONS

Preparation Time: Easy and short
Servings: 4-6
Excerpted From: North Shore Recipe Collection (North of Chicago, IL)
Contributed to Book From: Foodstuffs (Gourmet Take-Out Store in Glencoe,
IL)
In a bowl, mix olive oil with garlic, herbs and a pinch of salt and pepper.
Add chicken and cover with marinade. Cover and refrigerate at least 24
hours. Remove from marinade and grill over hot coals 8-10 minutes or until
firm to touch..
These are also delicious baked in a preheated 475 degree oven. Remove from
marinae and bake uncovered 15-20 minutes until cooked through.
Posted to JEWISH-FOOD digest by Jerome Emer <[email protected]> on May
28, 1998

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