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	<title>Anton Health and Nutrition &#187; Brussles sprouts</title>
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		<title>Chicken Under a Brick with Brussels Sprouts and Bell Peppers</title>
		<link>http://www.antonhealth.com/2009/09/chicken-under-a-brick-with-roasted-brussels-sprouts-and-bell-peppers.html?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=chicken-under-a-brick-with-roasted-brussels-sprouts-and-bell-peppers</link>
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		<pubDate>Fri, 18 Sep 2009 20:21:34 +0000</pubDate>
		<dc:creator>Alison</dc:creator>
				<category><![CDATA[Chicken and Poultry Dishes]]></category>
		<category><![CDATA[Healthy Recipes]]></category>
		<category><![CDATA[Alison Anton]]></category>
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		<category><![CDATA[Brussles sprouts]]></category>
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		<category><![CDATA[Mediterranean chicken]]></category>
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		<category><![CDATA[seared chicken]]></category>

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		<description><![CDATA[Serves 2-4 A traditional Mediterranean favorite. Cooking under a brick allows even browning, crispy skin and juicy, tender meat underneath. You do not technically need a brick. Heavy rocks, a 2-pound weight or a heavy pan weighted with some cans all work fine. Cooking Tip: This recipe is traditionally prepared by partially removing the bones [...]]]></description>
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