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	<title>Melanie Cooks &#187; chicken</title>
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	<description>Easy Tasty Recipes With Pictures</description>
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		<title>Chicken Fajitas In A Whole Wheat Pita Pocket</title>
		<link>http://www.melaniecooks.com/chicken-fajitas-in-a-whole-wheat-pita-pocket/621/</link>
		<comments>http://www.melaniecooks.com/chicken-fajitas-in-a-whole-wheat-pita-pocket/621/#comments</comments>
		<pubDate>Sun, 22 Aug 2010 18:56:00 +0000</pubDate>
		<dc:creator>Melanie Mendelson</dc:creator>
				<category><![CDATA[Chicken Recipes]]></category>
		<category><![CDATA[avocado]]></category>
		<category><![CDATA[bell peppers]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[fajitas]]></category>
		<category><![CDATA[pita]]></category>
		<category><![CDATA[salsa]]></category>

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		<description><![CDATA[The authentic fajitas are always wrapped in flour tortillas.  Not this version :) This is a spontaneous change from the traditional chicken fajitas recipe &#8211; instead of using a flour tortilla I put the fajita filling in a whole-wheat pita pocket. Ingredients: Chicken breasts, 1 lb 2 bell peppers Salsa, store-bought 1 large avocado Cumin, 1 tsp Chili Powder, 2 tsp 1 tbsp oil 4 whole-wheat pita pockets Directions For Chicken Fajitas In A Pita Pocket: Slice the chicken breasts.  Halve the peppers, scoop out the seeds and discard the seeds.  Slice the bell peppers. Heat the oil in a large non-stick frying pan over high heat.  Add chicken and bell peppers, sprinkle with cumin and chili powder and cook, stirring, for 5 minutes or until the chicken is cooked through (no longer pink in center when the thickest pieces are cut).  Remove from the frying pan. Mash the avocado in a bowl with a fork.  Add salt and pepper to taste. Open the pita pocket and fill it with the chicken and peppers, salsa and mashed avocado.  Enjoy!]]></description>
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		<title>Chicken Fajitas Recipe</title>
		<link>http://www.melaniecooks.com/chicken-fajitas-recipe/271/</link>
		<comments>http://www.melaniecooks.com/chicken-fajitas-recipe/271/#comments</comments>
		<pubDate>Sat, 11 Jul 2009 18:05:45 +0000</pubDate>
		<dc:creator>Melanie Mendelson</dc:creator>
				<category><![CDATA[Chicken Recipes]]></category>
		<category><![CDATA[Wrap Recipes]]></category>
		<category><![CDATA[avocado]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[mexican food]]></category>
		<category><![CDATA[tortillas]]></category>
		<category><![CDATA[using leftovers]]></category>

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		<description><![CDATA[Chicken Fajitas Ingredients: Cooked chicken meat Onion Avocado Flour tortillas Directions how to make chicken fajitas: 1. Thinly slice cooked chicken (I use the slicing blade of the food processor, so it only takes a few seconds to create very thin chicken slices). Here&#8217;s the picture I took of sliced chicken breast for the fajitas: 2. Mash the avocado with a fork, and add salt to taste. 3. Thinly slice the onion (you can use the food processor again). 4. Warm the tortillas in the microwave 5. Assemble the chicken fajitas by putting chicken, onion and avocado in the tortilla.  Fold the tortilla and eat! Also see: guacamole recipe]]></description>
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		<title>Sweet And Sour Baked Chicken Legs Recipe</title>
		<link>http://www.melaniecooks.com/sweet-and-sour-baked-chicken-legs-recipe/17/</link>
		<comments>http://www.melaniecooks.com/sweet-and-sour-baked-chicken-legs-recipe/17/#comments</comments>
		<pubDate>Sat, 03 May 2008 00:06:35 +0000</pubDate>
		<dc:creator>Melanie Mendelson</dc:creator>
				<category><![CDATA[Chicken Recipes]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[main dish]]></category>

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		<description><![CDATA[Ingredients: 2 lbs chicken legs 1 cup apricot jam 3 tbsp vinegar 1 tbsp soy sauce 1 tbsp ketchup 3 garlic cloves, minced Directions: Preheat oven to 375F. Combine apricot jam, vinegar, soy sauce, ketchup and garlic to make the sauce.  Put chicken in a large non-stick baking dish.  Coat chicken with the sauce all over.  Bake for 1 hour.]]></description>
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		<title>Orange Chicken Recipe</title>
		<link>http://www.melaniecooks.com/orange-chicken-recipe/14/</link>
		<comments>http://www.melaniecooks.com/orange-chicken-recipe/14/#comments</comments>
		<pubDate>Thu, 01 May 2008 20:36:18 +0000</pubDate>
		<dc:creator>Melanie Mendelson</dc:creator>
				<category><![CDATA[Chicken Recipes]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[chinese food]]></category>
		<category><![CDATA[main dish]]></category>
		<category><![CDATA[orange]]></category>

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		<description><![CDATA[Ingredients For Chinese Orange Chicken Recipe: 2 lbs skinless boneless chicken breasts, cut into 1-inch pieces oil for frying Sauce For Chinese Orange Chicken Recipe: 2 cups orange juice 1/2 cup white vinegar 1/2 cup soy sauce 1 cup dark brown sugar 8 garlic cloves, minced 1-inch piece of ginger root, grated 1 tsp red pepper 1 tbsp cornstarch Coating For Chinese Orange Chicken: 4 egg whites, whisked 1 cup cornstarch Directions On How To Make Chinese Orange Chicken At Home: Combine all sauce ingredients except cornstarch and mix well.  Put chicken pieces in a bowl and pour 1 cup of the sauce over the chicken (reserve the rest of the sauce).  Mix it with your hands so all the chicken is covered with sauce.  Leave to marinate at room temperature for 30 minutes. Put the remaining sauce in a sauce pan and bring to a boil.  In a small bowl, whisk 1 tbsp cornstarch with 1 tbsp of water.  Add cornstarch mixture to the sauce and stir for 2 minutes, until sauce is thickened. Fry the chicken: You will need to fry it in batches, so the chicken pieces are not crowded in the pan &#8211; they need to fit in a single [...]]]></description>
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