Name: Lemon Pineapple Chicken, Peking Style
Ingredients: 2 8 oz boned, skinless chicken breasts; 2 tb Chicken bouillon; 1 tb Soy sauce; 1 Garlic clove, crushed; 3/4 ts Salt; 2 ts Cornstarch; 2 tb Lemon juice; 1/4 c Plus; 1 tb Cider or rice vinegar; 1 c Canned pineapple chunks, no sugar added; 1/2 c Grated carrot; 1 md Green pepper, cut into; 1 1/2" squares; 1 ts Grated lemon rind; 1 c Shredded lettuce

Here is the great evangelical disaster – the failure of the evangelical world to stand for truth as truth. There is only one word for this – accommodation: the evangelical church has accommodated to the world spirit of the age… Truth carries with it confrontation. Truth demands confrontation: loving confrontation, but confrontation nevertheless. If our reflex action is always accommodation regardless of the centrality of the truth involved, there is something wrong.

Francis Schaeffer

CATEGORY	CUISINE	TAG	YIELD
Meats		Chicken	2	Servings

INGREDIENTS

2		8 oz boned, skinless chicken breasts
2	tb	Chicken bouillon
1	tb	Soy sauce
1		Garlic clove, crushed
3/4	ts	Salt
2	ts	Cornstarch
2	tb	Lemon juice
1/4	c	Plus
1	tb	Cider or rice vinegar
1	c	Canned pineapple chunks, no sugar added
1/2	c	Grated carrot
1	md	Green pepper, cut into
		1 1/2" squares
1	ts	Grated lemon rind
1	c	Shredded lettuce

INSTRUCTIONS

Preheat broiler.  Wash chicken and wipe dry.  Combine bouillon, soy sauce,
garlic and salt in a shallow dish. Place chicken in marinade and spread
with fingers. Let stand 15 minutes, turning occasionally so that entire
surface of chicken gets coated. Broil on rack 4 inches from heat, turning
once until done on both sides. While chicken is broiling, prepare the
sauce: Stir cornstarch into lemon juice; combine with water and vinegar in
a saucepan. Add pineapple, carrot, green pepper and lemon rind. Bring to a
boil. Lower heat and simmer until thickened. When chicken is broiled, place
on two individual serving plates. Pour Lemon-pineapple sauce over chicken.
Serve immediately with a border of shredded lettuce. From Weight Watchers
International Cookbook. From: Terri St.Louis Date: 09-26-93

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