Name: Provencal Chicken Breasts with Rosemary Orzo
Ingredients: 3 Whole boneless chicken; .breasts with skin (about; 2 1/2 pounds, halved; 2 tb Olive oil; 1/2 c Dry white wine; 2 lg Garlic cloves, minced; 4 Leeks, white part, halved; .lengthwise, sliced 1/4 in.; .thick crosswise, washed; .well, and drained; 2 c Chicken broth; 1 cn 28-32 oz whole tomatoes,; .drained and chopped; 1 ts Freshly grated orange zest; 1 c Drained nicoise or kalamata; .olives; 1 lb Orzo (rice-shaped pasta); 3 tb Olive oil; 1 tb Finely chopped rosemary

The fact is that a sound and lively truth-basis has been ejected from the premises of modern evangelicalism. Evangelicalism has been dispossessed of truth to such an extent that it is becoming frightening. In its place experience and mysticism are house-sitting the church or, if not these, then church growth pragmatism or an unhealthy preoccupation with the psychological. But the necessary doctrines of the holiness of God and His just wrath, justification by faith alone, the transforming nature of regeneration, the sovereignty of God over all of creation and in salvation itself, the nature and extent of grace in justification and in sanctification – doctrines upon which the earlier revivals thrived – have been considered unimportant and useful only for wizened old theologs holed up in ivory towers who do not relate to the church’s future.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Meats		Cyberealm, Kooknet, Poultry	6	Servings

INGREDIENTS

3		Whole boneless chicken
		.breasts with skin (about
		2 1/2 pounds, halved
2	tb	Olive oil
1/2	c	Dry white wine
2	lg	Garlic cloves, minced
4		Leeks, white part, halved
		.lengthwise, sliced 1/4 in.
		.thick crosswise, washed
		.well, and drained
2	c	Chicken broth
1	cn	28-32 oz whole tomatoes,
		.drained and chopped
1	ts	Freshly grated orange zest
1	c	Drained nicoise or kalamata
		.olives
1	lb	Orzo (rice-shaped pasta)
3	tb	Olive oil
1	tb	Finely chopped rosemary

INSTRUCTIONS

ROSEMARY ORZO
Pat chicken dry with paper towels and season with salt and pepper. In a
large heavy flameproof casserole heat oil over moderately high heat until
hot but not smoking and brown chicken in 2 batches, transferring with tongs
as browned to a large plate. Add wine to casserole and boil, scraping up
browned bits until almost evaporated. Add garlic, leeks, broth, tomatoes,
zest and chicken with any juices accumulated on plate and simmer, covered,
turning chicken once, until chicken is cooked through, about 15 minutes.
Transfer chicken to a platter. Add olives to tomato mixture and boil sauce
until thickened slightly. Season sauce with salt and pepper and serve with
chicken and rosemary orzo. For the Orzo: Bring a 6 quart saucepan of salted
water to a boil and cook orzo until tender, about 10 minutes. Drain orzo
well, and in a large bowl toss with oil, rosemary, and salt and pepper.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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