Name: Lime Chicken (Fajitas)
Ingredients: 4 Chicken breasts, skinless and boneless; 1 c Fresh lime juice (I used less, maybe 2/3 of a cup); 2 tb Lime zest, minced (remove the white of the lime skin and dice the peel); 1 Cloves garlic, crushed (up to 2)

Mercy even with us is an optional virtue; we do not have to be merciful. We usually admire people who are, but we do not say that people must be so. We say everybody must be just. We say, for example, an employer, if he agrees to pay a certain wage, must pay that particular wage. If he does not pay it, then he is unjust and is liable to a lawsuit. All our contracts are based on the integrity and honesty and justice of people with whom we do business. They are actually subject to trials and imprisonment and even execution if they violate their duty of man to man. What about mercy among men? We love it. We admire it. We encourage it. We sometimes practice it. But we do not say mercy is obligatory… If this is true even of human affairs, we can see immediately that God does not have to be merciful. He gave us life and conscience. He gave us intelligence to meet our obligations, and He has a right to hold us responsible for using them. He has no further obligation to forgive us if we do not. We say that the Judge of all the earth cannot do wrong, but we cannot say that the Judge of all the earth must be merciful.

John Gerstner

CATEGORY	CUISINE	TAG	YIELD
Meats	Spanish		1	Servings

INGREDIENTS

4		Chicken breasts, skinless and boneless
1	c	Fresh lime juice (I used less, maybe 2/3 of a cup)
2	tb	Lime zest, minced (remove the white of the lime skin and dice the peel)
1		Cloves garlic, crushed (up to 2)

INSTRUCTIONS

Mix the lime, garlic and zest in a shallow dish. Lay the chicken breasts in
the mixture, coat well, seal and refridgerate for at least 2 hours (but not
more than 18). Turn at least once during marinating time.
Grill breasts on the bar-b-que approximately 5 minutes per side, until
cooked through.
If using for fajitas, slice into strips and serve with low-fat guacamole
(ask me if you want the recipe and I'll post it), salsa, shredded lettuce,
low-fat cheese (you don't need the cheese if you serve the guacamole),flour
tortillas and fresh pico de gallo (pico de gallo - chop: tomatoes, spanish
type onion, fresh jalapeno and squeeze fresh lime juice over top. Let sit
in fridge for at least one hour. You can add frozen corn kernels which have
been run under cold water to thaw for added color and crunch), and any
other fajita fixings you like.
The kids love this, it's fun, messy and delicious.
Posted to Digest eat-lf.v097.n042 by Colleen Strong
<Colleen.Strong@LHSC.ON.CA> on Feb 13, 1997.

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