Herbed Oven "fried" Chicken

It is probable that in most of us the spiritual life is impoverished and stunted because we give so little place to gratitude. It is more important to thank God for blessings received than to pray for them beforehand. For that forward-looking prayer, though right as an expression of dependence upon God, is still self-centered in part, at least, of its interest; there is something we hope to gain by our prayer. But the backward-looking act of thanksgiving is quite free from this. In itself it is quite selfless. Thus it is akin to love. All our love to God is in response to his love for us; it never starts on our side. "We love, because he first loved us" (1 John 4:19).

William Temple

CATEGORY	CUISINE	TAG	YIELD
Meats		Low-fat, Poultry, W-watchers	4	Servings

INGREDIENTS

3/4	c	Seasoned dried bread crumbs
1	t	Oregano leaves
		Dash each salt, pepper and
		Garlic powder
1 1/4	lb	Skinned & boned chicken
		Breasts, cut into 1-inch
		Wide strips

INSTRUCTIONS

In a small bowl, combine crums and seasonings; dip chicken strips in
water, then into crumb mixture, pressing crumbs to make sure they
adhere and chicken is thoroughly coated.  Spray a nonstick baking sheet
with non-stick cooking spray; arrange  chicken on sheet and sprinkle
evenly with remaining crumb mixture.  Bake at 350F until tender, about
20 minutes  Per serving:  239 Calories, 3g Fat, 4 Proteins, 1 Bread
Posted to  MC-Recipe Digest V1 #307  Date: Sun, 17 Nov 1996 15:07:51
-0500 (EST)  From: Koula Smith <ksmith@cyberplus.ca>

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