<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>The SauceTalk Newsletter &#187; Poultry</title>
	<atom:link href="http://thesaucetalknewsletter.com/category/poultry/feed/" rel="self" type="application/rss+xml" />
	<link>http://thesaucetalknewsletter.com</link>
	<description>Sauce...the art and the essence of fine cooking.</description>
	<lastBuildDate>Wed, 01 Feb 2012 18:50:12 +0000</lastBuildDate>
	<generator>http://wordpress.org/?v=2.9.2</generator>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
			<item>
		<title>Cherry Chutney Chicken Breasts</title>
		<link>http://thesaucetalknewsletter.com/2010/10/cherry-chutney-chicken-breasts/</link>
		<comments>http://thesaucetalknewsletter.com/2010/10/cherry-chutney-chicken-breasts/#comments</comments>
		<pubDate>Wed, 13 Oct 2010 16:25:18 +0000</pubDate>
		<dc:creator>Saucemaster</dc:creator>
				<category><![CDATA[Poultry]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Amp]]></category>
		<category><![CDATA[Black Pepper]]></category>
		<category><![CDATA[Boneless Chicken Breasts]]></category>
		<category><![CDATA[Cherry Chutney]]></category>
		<category><![CDATA[Convection Oven]]></category>
		<category><![CDATA[Goat Cheese]]></category>
		<category><![CDATA[Greens]]></category>
		<category><![CDATA[Grilled Vegetables]]></category>
		<category><![CDATA[Haystack Mountain]]></category>
		<category><![CDATA[Olive Oil]]></category>
		<category><![CDATA[Place Chicken]]></category>
		<category><![CDATA[Prep Time]]></category>
		<category><![CDATA[Provence]]></category>
		<category><![CDATA[Salt And Pepper]]></category>
		<category><![CDATA[Sauce Pan]]></category>
		<category><![CDATA[Sauté Pan]]></category>
		<category><![CDATA[Sea Salt]]></category>
		<category><![CDATA[Slit]]></category>
		<category><![CDATA[Spoon]]></category>
		<category><![CDATA[Toothpick]]></category>

		<guid isPermaLink="false">http://thesaucetalknewsletter.com/?p=353</guid>
		<description><![CDATA[Servings: 4
Prep Time: 30 minutes 		 		What to Get
4 boneless chicken breasts
1 jar PRIMO Spiced Cherry Chutney***
1 4oz. package Haystack Mountain herbes de provence goat cheese
2 T ea. olive oil &#38; butter
kosher sea salt &#38; black pepper to taste
How to Prepare
Preheat convection oven to 350F.  Combine  goat cheese with chutney. Season each breast with [...]]]></description>
		<wfw:commentRss>http://thesaucetalknewsletter.com/2010/10/cherry-chutney-chicken-breasts/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Lemon Dill Sauce</title>
		<link>http://thesaucetalknewsletter.com/2010/04/lemon-dill-sauce/</link>
		<comments>http://thesaucetalknewsletter.com/2010/04/lemon-dill-sauce/#comments</comments>
		<pubDate>Thu, 29 Apr 2010 18:03:08 +0000</pubDate>
		<dc:creator>Saucemaster</dc:creator>
				<category><![CDATA[Latest News]]></category>
		<category><![CDATA[Poultry]]></category>
		<category><![CDATA[Vegetable/Vegetarian]]></category>
		<category><![CDATA[Cup Water]]></category>
		<category><![CDATA[Gourmet Products]]></category>
		<category><![CDATA[Grilled Chicken]]></category>
		<category><![CDATA[Grilled Fish]]></category>
		<category><![CDATA[Halibut]]></category>
		<category><![CDATA[Herbal Notes]]></category>
		<category><![CDATA[Jus]]></category>
		<category><![CDATA[Lemon Dill Sauce]]></category>
		<category><![CDATA[Lemon Juice]]></category>
		<category><![CDATA[Luscious Sauce]]></category>
		<category><![CDATA[Medium Saucepan]]></category>
		<category><![CDATA[More Than Gourmet]]></category>
		<category><![CDATA[Poulet Gold]]></category>
		<category><![CDATA[Rich Chicken]]></category>
		<category><![CDATA[Salmon Halibut]]></category>
		<category><![CDATA[Salt And Pepper]]></category>
		<category><![CDATA[Sour Cream]]></category>
		<category><![CDATA[swordfish]]></category>
		<category><![CDATA[Tbs]]></category>
		<category><![CDATA[Whisk]]></category>

		<guid isPermaLink="false">http://thesaucetalknewsletter.com/?p=207</guid>
		<description><![CDATA[Because we are featuring More Than Gourmet products along with a special sale for a short period of time we thought we would adapt another of their wonderful recipes using Jus de Poulet Gold or in plain old English chicken demi glace. (a thick rich chicken based sauce)
This is an easy sauce to prepare with [...]]]></description>
		<wfw:commentRss>http://thesaucetalknewsletter.com/2010/04/lemon-dill-sauce/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Best Barbecue Sauce</title>
		<link>http://thesaucetalknewsletter.com/2010/04/best-barbecue-sauce/</link>
		<comments>http://thesaucetalknewsletter.com/2010/04/best-barbecue-sauce/#comments</comments>
		<pubDate>Thu, 29 Apr 2010 17:34:41 +0000</pubDate>
		<dc:creator>Saucemaster</dc:creator>
				<category><![CDATA[Latest News]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Poultry]]></category>
		<category><![CDATA[Barbecue Flavor]]></category>
		<category><![CDATA[Best Barbecue Sauce]]></category>
		<category><![CDATA[Black Pepper]]></category>
		<category><![CDATA[Canola]]></category>
		<category><![CDATA[Cayenne Pepper]]></category>
		<category><![CDATA[Cider Vinegar]]></category>
		<category><![CDATA[Cloves Garlic]]></category>
		<category><![CDATA[Cup Ketchup]]></category>
		<category><![CDATA[Delicious Recipe]]></category>
		<category><![CDATA[Demi Glace Gold]]></category>
		<category><![CDATA[Disolved]]></category>
		<category><![CDATA[Dry Mustard]]></category>
		<category><![CDATA[Gourmet Product]]></category>
		<category><![CDATA[Light Brown Sugar]]></category>
		<category><![CDATA[More Than Gourmet]]></category>
		<category><![CDATA[Saucepan Heat]]></category>
		<category><![CDATA[Smoked Pork Chops]]></category>
		<category><![CDATA[Tangy Sauce]]></category>
		<category><![CDATA[Tbs Tomato Paste]]></category>
		<category><![CDATA[Worchestershire Sauce]]></category>

		<guid isPermaLink="false">http://thesaucetalknewsletter.com/?p=202</guid>
		<description><![CDATA[Our friends at More Than Gourmet came up with delicious recipe using their More Than Gourmet Demi-Glace Gold. A premier reduction sauce made from the bones of veal and beef, water, seasonings, and wine.
In case you are not familiar with the term reduction it is a process of roasting and cooking of bones and other [...]]]></description>
		<wfw:commentRss>http://thesaucetalknewsletter.com/2010/04/best-barbecue-sauce/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
	</channel>
</rss>

