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	<title>Day Recipe &#187; Breast</title>
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		<item>
		<title>Poached Chicken Breast Stuffed with Goat Cheese and Spinach Recipe</title>
		<link>http://dayrecipe.com/2009/06/28/poached-chicken-breast-stuffed-with-goat-cheese-and-spinach-Recipe/</link>
		<comments>http://dayrecipe.com/2009/06/28/poached-chicken-breast-stuffed-with-goat-cheese-and-spinach-Recipe/#comments</comments>
		<pubDate>Sun, 28 Jun 2009 19:34:06 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Breast]]></category>
		<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Goat]]></category>
		<category><![CDATA[Poached]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Spinach]]></category>
		<category><![CDATA[Stuffed]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/poached-chicken-breast-stuffed-with-goat-cheese-and-spinach-Recipe</guid>
		<description><![CDATA[This is a recipe that I cook at home myself &#8212; a versatile method for having a sophisticated meal on tap with very little last-minute prep work. This is a remarkable dish because it requires nothing but a pot of simmering water to cook it successfully; there is no butter, no oil, no saut&#233;ing, and [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Matzo-Stuffed Breast Of Veal Recipe</title>
		<link>http://dayrecipe.com/2009/06/20/matzo-stuffed-breast-of-veal-Recipe/</link>
		<comments>http://dayrecipe.com/2009/06/20/matzo-stuffed-breast-of-veal-Recipe/#comments</comments>
		<pubDate>Sat, 20 Jun 2009 05:56:27 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Breast]]></category>
		<category><![CDATA[Matzo]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Stuffed]]></category>
		<category><![CDATA[Veal]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/matzo-stuffed-breast-of-veal-Recipe</guid>
		<description><![CDATA[Active time: 45 min Start to finish: 4 1/2 hr Makes 6 servings. INGREDIENTS for stuffing 2medium onions, chopped 3carrots, cut into 1/4-inch dice 2celery ribs, cut into 1/4-inch dice 1/4cup vegetable oil 3(6- by 6-inch) matzos, broken into 1/2-inch pieces 2tablespoons chopped fresh flat-leaf parsley leaves 1large egg, lightly beaten 3/4teaspoon salt 1/4teaspoon black [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Braised Veal Breast with Bulb Vegetables Recipe</title>
		<link>http://dayrecipe.com/2009/04/30/braised-veal-breast-with-bulb-vegetables-Recipe/</link>
		<comments>http://dayrecipe.com/2009/04/30/braised-veal-breast-with-bulb-vegetables-Recipe/#comments</comments>
		<pubDate>Thu, 30 Apr 2009 23:34:04 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Braised]]></category>
		<category><![CDATA[Breast]]></category>
		<category><![CDATA[Bulb]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Veal]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/braised-veal-breast-with-bulb-vegetables-Recipe</guid>
		<description><![CDATA[This recipe is a yummy one-pot entr&#233;e from The Elements of Taste, by Gray Kunz and Peter Kaminsky. The secret here is browning the meat. Makes 4 servings. INGREDIENTS 3-pound veal breast coarse salt and white pepper, to taste 2 tablespoons corn oil 2 large shallots, peeled 1 onion, quartered 1 leek, split and cleaned [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Turkey Breast Stuffed with Matzo and Fennel Recipe</title>
		<link>http://dayrecipe.com/2009/02/21/turkey-breast-stuffed-with-matzo-and-fennel-Recipe/</link>
		<comments>http://dayrecipe.com/2009/02/21/turkey-breast-stuffed-with-matzo-and-fennel-Recipe/#comments</comments>
		<pubDate>Sat, 21 Feb 2009 11:55:34 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Breast]]></category>
		<category><![CDATA[Fennel]]></category>
		<category><![CDATA[Matzo]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Stuffed]]></category>
		<category><![CDATA[Turkey]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/turkey-breast-stuffed-with-matzo-and-fennel-Recipe</guid>
		<description><![CDATA[Most turkey breasts are sold with the bone and skin still attached. Another option is to ask your butcher to bone it for you &#8212; the weight of the turkey breast without the bone should be 4 to 5 pounds. Active time: 1 1/4 hr Start to finish: 2 1/4 hr Makes 10 to 12 [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Duck Breast with Fennel and Rosemary Recipe</title>
		<link>http://dayrecipe.com/2009/01/19/duck-breast-with-fennel-and-rosemary-Recipe/</link>
		<comments>http://dayrecipe.com/2009/01/19/duck-breast-with-fennel-and-rosemary-Recipe/#comments</comments>
		<pubDate>Mon, 19 Jan 2009 23:00:10 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Breast]]></category>
		<category><![CDATA[Duck]]></category>
		<category><![CDATA[Fennel]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Rosemary]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/</guid>
		<description><![CDATA[(Petto di Anatra &#8220;Porchettata&#8221;) Here, duck is prepared in the manner of porchetta, suckling pig stuffed with garlic and fennel. Serve with the degreased pan juices for extra flavor. 4 Servings. INGREDIENTS 2boneless muscovy duck breast halves (1 3/4 to 2 pounds total)* 3garlic cloves, finely chopped 2teaspoons fennel seeds, crushed 1teaspoon chopped fresh rosemary [...]]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Spiced Turkey Breast with Red Cabbage Slaw Recipe</title>
		<link>http://dayrecipe.com/2009/01/17/spiced-turkey-breast-with-red-cabbage-slaw-Recipe/</link>
		<comments>http://dayrecipe.com/2009/01/17/spiced-turkey-breast-with-red-cabbage-slaw-Recipe/#comments</comments>
		<pubDate>Sat, 17 Jan 2009 14:37:52 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Breast]]></category>
		<category><![CDATA[Cabbage]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Red]]></category>
		<category><![CDATA[Slaw]]></category>
		<category><![CDATA[Spiced]]></category>
		<category><![CDATA[Turkey]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/spiced-turkey-breast-with-red-cabbage-slaw-Recipe</guid>
		<description><![CDATA[Makes 6 servings. INGREDIENTS turkey 1 1/2 pounds boneless turkey breast tenderloins 1 large red onion, sliced 3 tablespoons olive oil 1 tablespoon balsamic vinegar 4 bay leaves, halved 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon ground allspiceslaw 1/4cup olive oil 6 cups finely shredded red cabbage 1/2 cup red onion, thinly sliced [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Spiced Roast Chicken Breast Recipe</title>
		<link>http://dayrecipe.com/2008/12/18/spiced-roast-chicken-breast-Recipe/</link>
		<comments>http://dayrecipe.com/2008/12/18/spiced-roast-chicken-breast-Recipe/#comments</comments>
		<pubDate>Thu, 18 Dec 2008 23:00:01 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Breast]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Roast]]></category>
		<category><![CDATA[Spiced]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/</guid>
		<description><![CDATA[Active time: 10 min Start to finish: 35 min This chicken makes a flavorful meal when combined with the jasmine rice and the carrot and radish salad. Steamed green beans and carrots would also make good sides. Serves 2. INGREDIENTS 2chicken breast halves 1teaspoon chili powder 1/4teaspoon ground cumin 1/4teaspoon ground coriander 1/4teaspoon black pepper [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Turkey Breast Roulade with Green Chiles and Feta Recipe</title>
		<link>http://dayrecipe.com/2008/09/21/turkey-breast-roulade-with-green-chiles-and-feta-Recipe/</link>
		<comments>http://dayrecipe.com/2008/09/21/turkey-breast-roulade-with-green-chiles-and-feta-Recipe/#comments</comments>
		<pubDate>Sun, 21 Sep 2008 13:05:48 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Breast]]></category>
		<category><![CDATA[Chiles]]></category>
		<category><![CDATA[Feta]]></category>
		<category><![CDATA[Green]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Roulade]]></category>
		<category><![CDATA[Turkey]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/turkey-breast-roulade-with-green-chiles-and-feta-Recipe</guid>
		<description><![CDATA[Makes 16 servings as part of buffet. INGREDIENTS 6large fresh poblano chiles1/2cup olive oil 8garlic cloves, chopped 2tablespoons ground cumin 22 1/4- to 2 1/3-pound turkey breast halves with skin and ribs attached 8ounces crumbled feta cheese 6tablespoons chopped fresh oregano, divided 16small metal skewers or rounded wooden toothpicks kitchen twine2cups low-salt chicken broth 1cup [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Herbed Chicken Breast Recipe</title>
		<link>http://dayrecipe.com/2008/07/22/herbed-chicken-breast-Recipe/</link>
		<comments>http://dayrecipe.com/2008/07/22/herbed-chicken-breast-Recipe/#comments</comments>
		<pubDate>Tue, 22 Jul 2008 06:29:58 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Breast]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Herbed]]></category>
		<category><![CDATA[Recipe]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/herbed-chicken-breast-Recipe</guid>
		<description><![CDATA[I leave the skin on the breasts so I can stuff the herbs and garlic underneath. Makes 2 servings. INGREDIENTS 1 whole boneless chicken breast (with skin), about 12 ounces 2 small fresh tarragon or thyme sprigs 1 large clove of garlic, thinly sliced 2 tablespoons olive oil salt, pepper and paprika, to taste 1/3 [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Turkey Breast Stuffed with Sausage, Fennel, and Golden Raisins Recipe</title>
		<link>http://dayrecipe.com/2008/04/13/turkey-breast-stuffed-with-sausage-fennel-and-golden-raisins-Recipe/</link>
		<comments>http://dayrecipe.com/2008/04/13/turkey-breast-stuffed-with-sausage-fennel-and-golden-raisins-Recipe/#comments</comments>
		<pubDate>Sun, 13 Apr 2008 18:30:47 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Breast]]></category>
		<category><![CDATA[Fennel]]></category>
		<category><![CDATA[Golden]]></category>
		<category><![CDATA[Raisins]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Sausage]]></category>
		<category><![CDATA[Stuffed]]></category>
		<category><![CDATA[Turkey]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/turkey-breast-stuffed-with-sausage-fennel-and-golden-raisins-Recipe</guid>
		<description><![CDATA[No carving required: Have the butcher bone the turkey breast, leaving the breast halves attached; then just slice at the table before serving. In addition to the sweet potatoes and cranberries, serve buttered green beans and bread alongside the turkey. Pour Chardonnay or Zinfandel, and finish off with the classic pumpkin pie, dolled up with [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Duck Breast with Creme Fraiche and Roasted Grapes Recipe</title>
		<link>http://dayrecipe.com/2008/04/03/duck-breast-with-creme-fraiche-and-roasted-grapes-Recipe/</link>
		<comments>http://dayrecipe.com/2008/04/03/duck-breast-with-creme-fraiche-and-roasted-grapes-Recipe/#comments</comments>
		<pubDate>Thu, 03 Apr 2008 22:03:04 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Breast]]></category>
		<category><![CDATA[Creme]]></category>
		<category><![CDATA[Duck]]></category>
		<category><![CDATA[Fraiche]]></category>
		<category><![CDATA[Grapes]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Roasted]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/duck-breast-with-creme-fraiche-and-roasted-grapes-Recipe</guid>
		<description><![CDATA[Juniper is a traditional seasoning for meats and game. Look for the dried berries in the spice section of the supermarket. What to drink: A Rh&#244;ne red or varietal Syrah. Makes 6 servings. INGREDIENTS 66- to 8-ounce duck breasts (thawed if frozen) 1tablespoon dried juniper berries, crushed in resealable plastic bag using flat side of [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Seared Duck Breast with Chili, Honey &amp; Ginger Glaze Recipe</title>
		<link>http://dayrecipe.com/2008/04/01/seared-duck-breast-with-chili-honey-ginger-glaze-Recipe/</link>
		<comments>http://dayrecipe.com/2008/04/01/seared-duck-breast-with-chili-honey-ginger-glaze-Recipe/#comments</comments>
		<pubDate>Tue, 01 Apr 2008 10:00:01 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Breast]]></category>
		<category><![CDATA[Chili]]></category>
		<category><![CDATA[Duck]]></category>
		<category><![CDATA[Ginger]]></category>
		<category><![CDATA[Glaze]]></category>
		<category><![CDATA[Honey]]></category>
		<category><![CDATA[Seared]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/</guid>
		<description><![CDATA[Serves 6-8. INGREDIENTS 2 whole magret duck breasts, approximately 1 pound each, available from specialty meat markets salt and freshly ground pepper to taste 1 small dried ancho chili pepper soaked in 1 cup boiling water for 30 minutes 1 small white onion, finely chopped 1 tablespoon grated ginger 2 tablespoons warm honey dissolved in [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Chicken Breast Valdostana with Braised Lentils Recipe</title>
		<link>http://dayrecipe.com/2008/02/22/chicken-breast-valdostana-with-braised-lentils-Recipe/</link>
		<comments>http://dayrecipe.com/2008/02/22/chicken-breast-valdostana-with-braised-lentils-Recipe/#comments</comments>
		<pubDate>Fri, 22 Feb 2008 11:20:03 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Braised]]></category>
		<category><![CDATA[Breast]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Lentils]]></category>
		<category><![CDATA[Valdostana]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/</guid>
		<description><![CDATA[Petto di Pollo alla Valdostana con Lenticchie Brasate I sometimes suggest some side dishes to go along with main courses and let you make up your mind which you prefer to serve. I love this combination so much, though, that I&#8217;m including the side dish as part of the recipe. I hope you enjoy it [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Turkey Breast Pappagallo Recipe</title>
		<link>http://dayrecipe.com/2008/02/17/turkey-breast-pappagallo-Recipe/</link>
		<comments>http://dayrecipe.com/2008/02/17/turkey-breast-pappagallo-Recipe/#comments</comments>
		<pubDate>Mon, 18 Feb 2008 04:00:01 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Breast]]></category>
		<category><![CDATA[Pappagallo]]></category>
		<category><![CDATA[Turkey]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/</guid>
		<description><![CDATA[If you cannot get turkey breast already packed, buy a whole turkey and use the breasts for this dish and the thighs for Turkey Chili. Serves 6. INGREDIENTS breast from an 8- to 9-pound turkey flour 12 tablespoons butter 6 tablespoons oil salt, freshly ground pepper ham slices sliced white truffles, or sliced mushrooms, lightly [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Stuffed Veal Breast Recipe</title>
		<link>http://dayrecipe.com/2008/02/17/stuffed-veal-breast-Recipe/</link>
		<comments>http://dayrecipe.com/2008/02/17/stuffed-veal-breast-Recipe/#comments</comments>
		<pubDate>Sun, 17 Feb 2008 22:23:30 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Breast]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Stuffed]]></category>
		<category><![CDATA[Veal]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/stuffed-veal-breast-Recipe</guid>
		<description><![CDATA[For this recipe we used what the butcher calls the first cut or brisket cut of the veal breast &#8212; it&#8217;s the thicker, upper portion. Active time: 1 hr Start to finish: 4 1/2 hr Makes 10 servings (as part of larger meal). INGREDIENTS 2cups diced (1/4 inch) marbled rye bread or a combination of [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Chinese Chicken Breast with Peanuts Recipe</title>
		<link>http://dayrecipe.com/2008/02/17/chinese-chicken-breast-with-peanuts-Recipe/</link>
		<comments>http://dayrecipe.com/2008/02/17/chinese-chicken-breast-with-peanuts-Recipe/#comments</comments>
		<pubDate>Sun, 17 Feb 2008 13:40:01 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Breast]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Chinese]]></category>
		<category><![CDATA[Peanuts]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/</guid>
		<description><![CDATA[Serves 4. INGREDIENTS 1 pair chicken breasts 1 scallion 1 small clove garlic 1/2 teaspoon salt 1 tablespoon and 1 teaspoon of soy sauce 1 tablespoon and 1 teaspoon of cornstarch 1/8 teaspoon monosodium glutamate 1 teaspoon sugar few drops vinegar 1 teaspoon sherry 1 slice fresh ginger, minced few drops sesame seed oil 1/4 [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Gressingham Duck Breast with Rhubarb Sauce Recipe</title>
		<link>http://dayrecipe.com/2008/02/11/gressingham-duck-breast-with-rhubarb-sauce-Recipe/</link>
		<comments>http://dayrecipe.com/2008/02/11/gressingham-duck-breast-with-rhubarb-sauce-Recipe/#comments</comments>
		<pubDate>Mon, 11 Feb 2008 05:24:27 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Breast]]></category>
		<category><![CDATA[Duck]]></category>
		<category><![CDATA[Gressingham]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Rhubarb]]></category>
		<category><![CDATA[Sauce]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/gressingham-duck-breast-with-rhubarb-sauce-Recipe</guid>
		<description><![CDATA[Editor&#8217;s note: Steve Reynolds&#8217; recipe and introductory text below are excerpted from author Diana Henry&#8217;s book The Gastropub Cookbook, a guide to more than 150 dining pubs in Britain and Ireland. Chef Reynolds also shared some helpful cooking tips exclusively with Epicurious, which we&#8217;ve added at the bottom of the page. To read more about [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Crisp Duck Breast with Pink Peppercorn Sauce Recipe</title>
		<link>http://dayrecipe.com/2008/02/04/crisp-duck-breast-with-pink-peppercorn-sauce-Recipe/</link>
		<comments>http://dayrecipe.com/2008/02/04/crisp-duck-breast-with-pink-peppercorn-sauce-Recipe/#comments</comments>
		<pubDate>Mon, 04 Feb 2008 06:20:01 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Breast]]></category>
		<category><![CDATA[Crisp]]></category>
		<category><![CDATA[Duck]]></category>
		<category><![CDATA[Peppercorn]]></category>
		<category><![CDATA[Pink]]></category>
		<category><![CDATA[Sauce]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/</guid>
		<description><![CDATA[Serves 4. INGREDIENTS 2 whole boneless duck breasts with skin such as long island (also known as pekin; each about 1 1/2 pounds) a 6 1/2-ounce container duck-and-veal demiglace 1 tablespoon balsamic vinegar 1/2 teaspoon sugar 1/2 teaspoon coarsely crushed peppercorns (preferably pink) DIRECTIONS Halve duck breasts and trim excess fat. Pat duck dry. Pierce [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Roast Duck Breast with Balsamic and Apricot Sauce Recipe</title>
		<link>http://dayrecipe.com/2008/02/02/roast-duck-breast-with-balsamic-and-apricot-sauce-Recipe/</link>
		<comments>http://dayrecipe.com/2008/02/02/roast-duck-breast-with-balsamic-and-apricot-sauce-Recipe/#comments</comments>
		<pubDate>Sat, 02 Feb 2008 23:20:01 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Balsamicpricot]]></category>
		<category><![CDATA[Breast]]></category>
		<category><![CDATA[Duck]]></category>
		<category><![CDATA[Roast]]></category>
		<category><![CDATA[Sauce]]></category>

		<guid isPermaLink="false">http://www.dayrecipe.com/</guid>
		<description><![CDATA[At the restaurant the chef uses a rich duck stock when preparing this dish. Duck-and-veal demiglace is substituted here. The duck breasts as well as the demiglace are available at many butchers and specialty foods shops. Serves 4. INGREDIENTS for sauce 1/4 cup minced shallot 1 tablespoon plus 1 teaspoon cold unsalted butter 1/2 cup [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Turkey Breast Braciola Recipe</title>
		<link>http://dayrecipe.com/2008/02/01/turkey-breast-braciola-Recipe/</link>
		<comments>http://dayrecipe.com/2008/02/01/turkey-breast-braciola-Recipe/#comments</comments>
		<pubDate>Fri, 01 Feb 2008 21:40:01 +0000</pubDate>
		<dc:creator>Anna</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Braciola]]></category>
		<category><![CDATA[Breast]]></category>
		<category><![CDATA[Turkey]]></category>

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		<description><![CDATA[In Italian cooking, meat (usually breast of veal) that is flattened and then rolled around a filling is known as braciola. The recipe below applies this preparation to turkey breast &#8211; an American touch &#8211; using a distinctly Italian stuffing. Serves 12 as part of a buffet. INGREDIENTS 1 large head escarole (about 1 1/2 [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
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