Name: Pollo San Francesco
Ingredients: 2 Chicken breasts; skinless, boneless; Salt and pepper to taste; 2 ts Oregano; 2 ts Basil; 3 tb Olive oil; 1 md Onion; 2 Cloves garlic; 1 sm Jalapeno; 2 ts Pesto; 1/4 c Chopped olives; 2 c Tomatoes; crushed, peeled; 1/2 ts Sugar; 1 ts Rosemary; 1 ts Marjoram; 1/4 c Water; 1/4 c Parmesan cheese; coarsely grated

If the story of the fall reveals our own sin and guilt, it surely also reveals the amazing depths of God’s love and mercy. It was the Son of God who placed a sword at the entrance to the Garden of Eden. He did it not just to keep Adam out. He did it so that, at just the right time, he could walk through in our place, to satisfy God’s just wrath and make a way for us to enter back in, through the gate, to eat from the Tree of Life and live forever in the glorious presence of God.

Michael Lawrence

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Italian	Poultry	2	Servings

INGREDIENTS

2		Chicken breasts; skinless, boneless
		Salt and pepper to taste
2	ts	Oregano
2	ts	Basil
3	tb	Olive oil
1	md	Onion
2		Cloves garlic
1	sm	Jalapeno
2	ts	Pesto
1/4	c	Chopped olives
2	c	Tomatoes; crushed, peeled
1/2	ts	Sugar
1	ts	Rosemary
1	ts	Marjoram
1/4	c	Water
1/4	c	Parmesan cheese; coarsely grated

INSTRUCTIONS

submitted by: bohemia@felix.TECLink.Net (Aimee Lee, Jackson, Mississippi,
USA)
A friend of mine who knows of my great love for Italian cuisine got this
recipe for me from Compuserve. I made this for Christmas dinner and
received rave reviews.:) (makes 2 servings, but I usually double the
recipe)
Rub the salt, pepper, oregano, and basil into the chicken breasts and let
them sit for 15 minutes. Heat the oil in a saute pan at medium. Saute the
chicken until it is cooked through (10-15 minutes depending on the stove;
to check for doneness make an unobstrusive cut on the thickest part of
breast to make sure it is no longer pink). Add the remaining ingredients,
except the Parmesan. Simmer 10 minutes or until the sauce has thickened.
Remove from heat and serve on a bed of linguine. Garnish with the Parmesan.
DAVE <DAVIDG@CLAM.RUTGERS.EDU>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 15 APRIL 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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