Name: Poached Chicken Breasts with Fresh Salsa
Ingredients: 1 c Dry white wine; or; Chicken broth; 1/2 ts Thyme; 1/4 ts Salt; 1/8 ts Black pepper; 4 Skinless boneless chicken breast halves (about 1 lb.); 1 md Tomato; chopped; 1 sm Avocado; chopped; 1/2 c Fresh cilantro leaves; finely chopped; 1/4 c Finely chopped walnuts; 1 Jalapeno pepper; seeded and minced; 1 sm Onion; minced; 2 tb Lemon juice; 1/4 ts Salt; 1/4 c Poaching liquid; as noted

Excellence is, in fact, a relationship. There is only One is truly and perfectly excellent. He alone is the sum and definition of what excellence is and does. So the one who is excellence, in His grace, came to you when you were in a state of anything but excellence, and by grace offered you the promise of actually becoming a partaker of His divine nature. He then connects you to purposes and goals way higher, way grander and more glorious than you would every have sought for yourself... Your hope of ever being excellent in His eyes and doing what is excellent in His sight is found in your relationship to Him and in His grace that not only forgives and accepts but radically transforms. And He calls and empowers you to display His excellency and the excellency of His grace. It is only this excellency that has the power to free us from the false excellency of human pride and the mediocrity that results when we are okay with ourselves and our world just the way they are.

Paul David Tripp

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Main	4	Servings

INGREDIENTS

1	c	Dry white wine; or
		Chicken broth
1/2	ts	Thyme
1/4	ts	Salt
1/8	ts	Black pepper
4		Skinless boneless chicken breast halves (about 1 lb.)
1	md	Tomato; chopped
1	sm	Avocado; chopped
1/2	c	Fresh cilantro leaves; finely chopped
1/4	c	Finely chopped walnuts
1		Jalapeno pepper; seeded and minced
1	sm	Onion; minced
2	tb	Lemon juice
1/4	ts	Salt
1/4	c	Poaching liquid; as noted

INSTRUCTIONS

POACHED CHICKEN
FRESH SALSA
Note: Collect poaching liquid from Rice Bowl after cooking chicken; or use
2 tablespoons each of poaching liquid and olive oil; or 2 each chicken
broth and oil. This recipe uses a black and decker steamer. Adapt to your
steamer.
Fill Steamer Base with water to "Hi" fill line. Position Steaming Bowl.
Combine wine or chicken broth, thyme, salt and black pepper in Rice Bowl.
Stir to blend seasonings. Add chicken breast cutlets, with thickest pieces
toward sides of Rice Bowl. Position Cover and steam for 34-37 minutes, or
until done. While chicken is cooking, combine tomato, avocado, cilantro,
walnuts, jalapeno peppers, onion, lemon juice and salt; mix well. Transfer
chicken cutlets to a bed of rice, if desired. Stir 1/4 cup poaching liquid
from Rice Bowl (or poaching liquid and olive oil) into salsa. Top breast
cutlets with fresh Salsa and serve immediately. Pass remaining poaching
liquid, if desired.  Makes 4 servings (1 cutlet, about 1/2 cup salsa each).
This recipe snared on the web! http://www.blackanddecker.com [Pat H.
McRecipe posted 24 Oc 96]
Recipe By     : Black and Decker
Posted to MC-Recipe Digest V1 #256
Date: Thu, 24 Oct 1996 15:07:35 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>

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