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	<title>The Food Case &#187; parmesan crust</title>
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	<link>http://foodcase.ca</link>
	<description>Adventures in food. Because one can&#039;t write about wine alone.</description>
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		<title>Cooking Live: parmesan-encrusted chicken breasts with a stovetop paella (of sorts)</title>
		<link>http://foodcase.ca/2010/02/14/stovetop-paella-of-sorts-with-parmesan-encrusted-chicken-breasts/</link>
		<comments>http://foodcase.ca/2010/02/14/stovetop-paella-of-sorts-with-parmesan-encrusted-chicken-breasts/#comments</comments>
		<pubDate>Mon, 15 Feb 2010 04:50:12 +0000</pubDate>
		<dc:creator>Remy Charest</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[#cookinglive]]></category>
		<category><![CDATA[baldo rice]]></category>
		<category><![CDATA[boneless chicken breast]]></category>
		<category><![CDATA[onions]]></category>
		<category><![CDATA[oyster mushrooms]]></category>
		<category><![CDATA[paella]]></category>
		<category><![CDATA[pan-frying]]></category>
		<category><![CDATA[parmesan crust]]></category>
		<category><![CDATA[steaming]]></category>
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		<description><![CDATA[
							
							
						In mid-January, the New York Times published an article by Melissa Clark entitled Recapturing the Glory of Boneless, Skinless Chicken Breasts. The premice to the article was that this piece of chicken, lauded for dietary reason, was also a rather boring, as far as flavor and texture were concerned. With the help of some fine [...]]]></description>
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