Name: Lemon-Pineapple Baked Chicken
Ingredients: 20 oz Pineapple chunks in juice; 2 Garlic cloves, minced; 1 tb Cornstarch; 1 ts Worcestershire sauce; 2 ts Dijon mustard; 1 ts Dried rosemary; 1 ts Salt; 1 Lemon, thinly sliced; 6 Chicken breast halves

A steady diet of performances by soloists or even choirs can have the unintended effect of undermining the corporate, participative nature of our musical worship. People can gradually come to think of worship in terms of passive observation, which we do not see modeled in the Bible. Such a diet may also begin to blur the line between worship and entertainment, especially in a television-sopped culture like ours, where one of our most insidious expectations is to be always entertained. Of course, this blurring is hardly ever intended. But over time, separating the “performers” from “the rest of the congregation” can subtly shift the focus of our attention from God to the musicians and their talent – a shift that is frequently revealed by applause at the end of some performance pieces. Who is the beneficiary of such applause? (Mark Dever and Paul Alexander).

Other Authors

CATEGORY	CUISINE	TAG	YIELD
Meats		Poultry	6	Servings

INGREDIENTS

20	oz	Pineapple chunks in juice
2		Garlic cloves, minced
1	tb	Cornstarch
1	ts	Worcestershire sauce
2	ts	Dijon mustard
1	ts	Dried rosemary
1	ts	Salt
1		Lemon, thinly sliced
6		Chicken breast halves

INSTRUCTIONS

Drain pineapple; combine the juice with garlic, cornstarch,
Worcestershire sauce, mustard and rosemary. Set aside.
Arrange chicken in shallow pan, skin side up. Sprinkle with salt. Broil
until browned. Stir the sauce and pour over the chicken.
Bake at 350 degrees for about 25 minutes, depending on thickness of
chicken. Arrange pineapple and thin lemon slices around chicken, baste with
the sauce in pan and continue baking 5 minutes longer. Serve over rice.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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