Name: Roasted-Pepper Chicken
Ingredients: 1 tb Olive or vegetable oil; 1 Chicken cut up, or; 2 Chicken breasts, quartered (and skinned if desired); 7 1/2 oz Jar roasted red peppers, or; 2 4-ounce jars sliced pimientos

Many of the pulpiteers of the past fifty years acted as though the first and last object of their calling was the salvation of souls, everything being made to bend to that aim. In consequence, the feeding of the sheep, the maintaining of a Scriptural discipline in the church, and the inculcation of practical piety, was crowded out; and only too often all sorts of worldly devices and fleshly methods were employed under the plea that the end justified the means; and thus the churches were filled with unregenerate members. In reality, such men defeated their own aim. The hard heart must be ploughed and harrowed before it can be receptive to the gospel seed. Doctrinal instruction must be given on the character of God, the requirements of his Law, the nature and heinousness of sin, if a foundation is to be laid for true evangelism. It is useless to preach Christ unto souls until they see and feel their desperate need of him.

A.W. Pink

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables		Poultry	1	Servings

INGREDIENTS

1	tb	Olive or vegetable oil
1		Chicken cut up, or
2		Chicken breasts, quartered (and skinned if desired)
7 1/2	oz	Jar roasted red peppers, or
2		4-ounce jars sliced pimientos

INSTRUCTIONS

On the last day of one mountain-cabin vacation I looked for dinner makings
in the fridge and found a lone bottle of abandoned peppers (roasted sweet
peppers, not hot chilies) and one cut-up chicken. With my favorite fast
flourish of just putting two things together I browned the chicken, poured
the peppers and their liquid (everything but the lid is my motto) into the
frying pan, clapped the lid on, stuck the pan in the oven and waited 45
minutes. Delicious.
Preheat oven to 375!F. Heat large, heavy oven-proof frying pan over
medium-high heat, then add oil. Lightly brown chicken pieces on all sides.
Pour peppers, with liquid, over chicken. Cover pan, transfer to oven and
bake 45 minutes.
Makes four servings.
Nutrients: (without chicken skin): calories 179, protein 26.7 grams, fat
6.3 grams, cholesterol 69.2 mg, fiber 1.7 grams, sodium 64 mg.
From the files of Al Rice, North Pole Alaska.    Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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