Name: Rosemary Scented Chicken
Ingredients: 1/4 c Chopped fresh rosemary; 2 lg Cloves garlic; 1 ts Each salt and freshly ground pepper; 2 tb Extra-virgin olive oil; 4 Boneless skinless chicken breast halves; 2 tb Very good quality balsamic vinegar

But every last drop of poison is poison; every spark of fire is fire; and the last bit of flesh that remains in the believer is still enmity. When God’s grace changes our nature, it doesn’t change the nature of the flesh. It conquers it, weakens it, mortally wounds it, so that we are no longer Captain Ahabs by nature; yet his defiant malice smolders in our flesh. By the time Paul wrote Romans, he must have been as Christlike as anyone can expect to be on this side of heaven, and he surely spend his days putting his flesh to death. Still he cried out for deliverance from this irreconcilable enemy (Rom. 7:24).

Kris Lundgaard

CATEGORY	CUISINE	TAG	YIELD
Meats	Sami		4	Servings

INGREDIENTS

1/4	c	Chopped fresh rosemary
2	lg	Cloves garlic
1	ts	Each salt and freshly ground pepper
2	tb	Extra-virgin olive oil
4		Boneless skinless chicken breast halves
2	tb	Very good quality balsamic vinegar

INSTRUCTIONS

Source: Woman's Day magazine 6-2-98
(The recipe says only fresh Rosemary will do)
1. Heat grill to high and brush with oil. Mash rosemary, garlic and salt
and pepper in a mortar and pestle, then stir in the oil. (Or finely chop
the garlic, rosemary and salt with a large knife. Pu into a small bowl;
stir in pepper and oil.) Spread evenly over both sides of chicken.
2. Grill 3-5 minutes per side until just cooked through. Transfer to a
serving dish and drizzle with balsamic vinegar. Serve hot or at room
temperature.
Posted to JEWISH-FOOD digest by [email protected] (Kuppel/Rebekkah Lindow)
on May 27, 1998

A Message from our Provider:

“Many people give thanks to God when He gives. Job gave thanks when He took.”