Name: Sauteed Chicken Breasts with Summer Vegetables
Ingredients: 4 Chicken breasts with bones; skinned (up to 6); 1/2 ts Salt; 1/4 ts Pepper; 1/4 ts Paprika; 2 tb Olive oil; 1/2 c Chicken broth; 1 Zucchini; sliced; 1 Yellow summer squash; sliced; 1 Red pepper; diced; 1 tb Chopped fresh basil; or 1/2 tsp. dried; 2 tb Grated parmesan cheese

[One] objection to the study of theology is that it deceives Christians from simple faith in the Bible. The underlying premise of this objection is that believing is good and knowing is bad. But in fact the Bible lauds both believing and knowing (Rev. 2:23; Matt. 22:37). God has gone to the trouble of revealing information about Himself in creation and His Word. Is it not the height of irreverence to say we should ignore this information? Christianity is about truth and one important way to relate to truth is to know it (Paul Thorsell).

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CATEGORY	CUISINE	TAG	YIELD
Dairy, Meats		Cheese, Chicken, Healthwise, Main dishes, Peppers	4	Servings

INGREDIENTS

4		Chicken breasts with bones; skinned (up to 6)
1/2	ts	Salt
1/4	ts	Pepper
1/4	ts	Paprika
2	tb	Olive oil
1/2	c	Chicken broth
1		Zucchini; sliced
1		Yellow summer squash; sliced
1		Red pepper; diced
1	tb	Chopped fresh basil; or 1/2 tsp. dried
2	tb	Grated parmesan cheese

INSTRUCTIONS

Season chicken breast halves with bones with salt, pepper and paprika. In
lg. frypan heat olive oil over Medium heat. Add chicken. Cook, turning
once, until browned, 10 minutes. Pour broth over chicken. Simmer for 20
minutes. Add vegetable and basil to pan. Cover and cook for 3-5 minutes
until vegetables are crisp-tender. Season with more salt and pepper to
taste. Transfer to platter. Sprinkle with grated Parmesan cheese. MC
formatting by bobbi744@sojourn.com
Recipe by: Unknown
Posted to Digest eat-lf.v097.n239 by Roberta Banghart
<bobbi744@sojourn.com> on Sep 20, 1997

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