Marinated Chicken With Salsa

Removing a person from church membership is what a church must do when the reverberating of God’s Word appears to have grown utterly silent in someone’s heart. Given a choice between obedience to God’s Word and a particular sin, the individual chooses the sin. And he shows no sign of wanting to do otherwise. It’s not any sin, of course. It’s an unrepentant sin. It’s a serious sin. And it’s a sin that can be seen with the eyes or heard with the ears. The Lord has not given us the ability to judge the heart, so a church should not discipline for suspected sins of the heart, like pride or greed. We can only assess by external fruit (Matt. 3:8; 7:17-20). But based on that external fruit, discipline must happen when a person’s profession of faith in God’s gospel Word no longer appears credible.

Jonathan Leeman

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Import, New, Text	1	Servings

INGREDIENTS

4		Skinless, boneless chicken
		breast halves
1	t	Grated lime or lemon zest
2	T	Fresh lime or lemon juice
		Salt and dried red pepper
		flakes
4		Navel oranges, scrubbed
		clean
1/2	c	Fine dice of seeded red bell
		pepper
1/4	c	Snipped chives
2	T	Extra virgin olive oil
2	T	Lime juice

INSTRUCTIONS

Remove all fat from the chicken breast halves and pound them  slightly.
In a mixing bowl combine the lime zest and juice and season  with 1/2
teaspoon salt and 1/4 teaspoon dried red pepper flakes. Coat  the
chicken with this mixture, and transfer it to a zippered plastic  bags.
Press out all the air and refrigerate until ready to grill.  Make the
salsa. Over a mixing bowl, grate 1 teaspoon of the orange  zest. Peel
away the skin and white pith from the oranges. Over the  bowl with the
zest, cut between the membranes of the oranges to  release their
sections, and combine them with the zest. Squeeze  remaining juice from
the membranes over the orange sections and stir  in the pepper, chives,
olive oil, and lime juice. Season with salt to  taste and a pinch of
dried red pepper flakes, if you wish.  When ready to eat, lightly oil a
grill or broiler pan. Remove the  chicken and arrange on the rack and
grill or broil for about 3 to 4  minutes a side. Remove to a plate
(grill the eggplant next) and serve  at room temperature with the
salsa.  Yield: 4 servings Recipe By     :MONDAY TO FRIDAY SHOW #MF6707
Posted to MC-Recipe Digest V1 #283  Date: Thu, 7 Nov 1996 08:32:25
-0500  From: Meg Antczak <[email protected]>

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