Name: Southwestern Chili-Chicken with Peppers
Ingredients: 1 lg Tomato; 1 lg Red bell pepper; 1 lg Poblano chili pepper, or; 1 cn (4 ounces) green chilies,; 1 sm Red onion; 1/4 c All-purpose flour; 1 tb Chili powder; 1 ts Ground cumin; 4 Skinned and boned chicken-; Breast halves (about 5; Ounces; 1 tb Olive oil; 1 1/2 c Chicken broth; 1 1/2 ts Salt; 1 ts Pepper

Believers will not be judged for sin at the judgment seat of Christ. Every sin of every believer was judged at the Cross, when God “made Him who knew no sin to be sin on our behalf, so that we might become the righteousness of God in Him” (2 Cor. 5:21). At the cross “Christ redeemed us from the curse of the Law, having become a curse for us” (Gal. 3:13). As our substitute, “He Himself bore our sins in His body on the cross, so that we might die to sin and live to righteousness” (1 Peter 2:24); “He, having offered one sacrifice for sins for all time, sat down at the right hand of God” (Heb. 10:12; cf. Eph. 1:7;4:32; 1 John 2:1-2). Because of His atoning sacrifice on our behalf, “There is now no condemnation for those who are in Christ Jesus… Who is the one who condemns? Christ Jesus is He who died, yes, rather who was raised, who is at the right hand of God, who also intercedes for us “(Rom. 8:1,34). But though salvation is not by works, works are the inevitable result of true salvation.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Meats		New, Text, Import	4	Servings

INGREDIENTS

1	lg	Tomato
1	lg	Red bell pepper
1	lg	Poblano chili pepper, or
1	cn	(4 ounces) green chilies,
1	sm	Red onion
1/4	c	All-purpose flour
1	tb	Chili powder
1	ts	Ground cumin
4		Skinned and boned chicken-
		Breast halves (about 5
		Ounces
1	tb	Olive oil
1 1/2	c	Chicken broth
1 1/2	ts	Salt
1	ts	Pepper

INSTRUCTIONS

1. Core and coarsely chop tomato. Halve, core and seed bell pepper and
poblano pepper, then chop both coarsely. Halve and thinly slice red onion.
2. Mix flour, chili powder and cumin on a sheet of waxed paper. Coat
chicken with seasoned flour, shaking off any excess (reserve remaining
seasoned flour).
3. Heat oil in a large nonstick skillet over medium-high heat. Add chicken
breasts and cook 3 to 4 minutes on each side, turning once, until lightly
browned. Remove to a plate with slotted spoon.
4. Add tomato, peppers and onion to oil in skillet. Cook over medium-high
heat 2 to 3 minutes, stirring occasionally, until vegetables wilt.
5. Stir remaining seasoned flour into chicken broth in a small bowl or
measuring cup until blended. Stir into skillet and bring to a boil. Add
chicken, salt and pepper.
6. Cover and simmer 8 to 10 minutes, stirring sauce and turning chicken
occasionally, until vegetables are tender, sauce is slightly thickened and
chicken is cooked through.
Posted to MC-Recipe Digest V1 #160
Date: Fri, 19 Jul 1996 17:56:34 -0400
From: CookieTstr@aol.com
Recipe By     :Womans Day

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