Name: Steamed Chicken Breasts
Ingredients: Water; Peel from 1 lemon; 2 Chicken breasts; halved, skinned and cut into 1-inch pieces; 2 Inches peeled ginger; minced; 3 Scallions; cut into slivers; 1/2 Red or green sweet pepper; slivered; 1 ts Crushed red pepper flakes; 1/2 c Cilantro leaves or parsley; Curry powder; 3 Garlic cloves; minced

It should fill us with joy, that infinite wisdom guides the affairs of the world. Many of its events are shrouded in darkness and mystery, and inextricable confusion sometimes seems to reign. Often wickedness prevails, and God seems to have forgotten the creatures that He has made. Our own path through life is dark and devious, and beset with difficulties and dangers. How full of consolation is the doctrine, that infinite wisdom directs every event, brings order out of confusion, and light out of darkness, and, to those who love God, causes all things, whatever be their present aspect and apparent tendency, to work together for good.

J.L. Dagg

CATEGORY	CUISINE	TAG	YIELD
Meats		Poultry	1	Servings

INGREDIENTS

		Water
		Peel from 1 lemon
2		Chicken breasts; halved, skinned and cut into 1-inch pieces
2		Inches peeled ginger; minced
3		Scallions; cut into slivers
1/2		Red or green sweet pepper; slivered
1	ts	Crushed red pepper flakes
1/2	c	Cilantro leaves or parsley
		Curry powder
3		Garlic cloves; minced

INSTRUCTIONS

In a large skillet, heat about 1 1/2-inches water and lemon peel to
boiling. Place steamer or wire rack in skillet. Arrange chicken in steamer.
Sprinkle each breast lightly with curry powder. Scatter garlic, ginger,
scallions, pepper, pepper flakes and 1/4 cup cilantro leaves over top.
Cover skillet and steam 10 to 12 minutes or until chicken is fork- 
tender. Remove with slotted spatula; garnish with remaining cilantro or
parsley. Makes 4 servings, 138 calories per serving.
Posted to recipelu-digest by "Diane Geary." <diane@keyway.net> on Feb 4,
1998

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