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Meat Part 3
Sunday brunch was a pair of chicken parm sandwiches made from chicken that had been soaking a full day in brine. Except for a single salty bite that suggested I could have washed the breast a little more thoroughly, it was the best chicken I've cooked myself. Sadly I did not have any blocks of whole milk mozz cheese, so I used a slice of provolone as the base and added shredded mozzarella and shredded parmesan.
(Updated Monday, April 11, 2011 12:15 PM)
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