{"id":16577,"date":"2010-11-29T22:19:57","date_gmt":"2010-11-30T03:19:57","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=16577"},"modified":"2010-11-29T23:02:01","modified_gmt":"2010-11-30T04:02:01","slug":"garlic-chicken-and-arugula-flatbread%e3%82%ac%e3%83%bc%e3%83%aa%e3%83%83%e3%82%af%e3%83%81%e3%82%ad%e3%83%b3%e3%81%a8%e3%83%ab%e3%83%83%e3%82%b3%e3%83%a9%e3%81%ae%e3%83%94%e3%82%b6","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=16577&lang=en","title":{"rendered":"Garlic Chicken and Arugula Flatbread
\u30ac\u30fc\u30ea\u30c3\u30af\u30c1\u30ad\u30f3\u3068\u30eb\u30c3\u30b3\u30e9\u306e\u30d4\u30b6"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Garlic Chicken and Arugula Flatbread<\/strong>
\nLunch November 28, 2010<\/em><\/p>\n

Roasted chicken, sauteed grape tomatoes and onion, and fresh arugula were placed on flatbread, and then slow-cooked garlic and olive oil (in which garlic was cooked) were drizzled on top right before serving. Sprinkle freshly grated Parmesan cheese. <\/p>\n

Click here<\/a> for recipe information.<\/p>\n

\"\"<\/a> \"\"<\/a><\/p>\n

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\n\u305d\u306e\u9593\u306b\u79c1\u304c\u5177\u3092\u7528\u610f\u3057\u3066\u3002\u3002\u3002\u3068\u3044\u3046\u611f\u3058\u3067\u3001\u6700\u8fd1\u30c1\u30fc\u30e0\u30ef\u30fc\u30af\u3070\u3063\u3061\u308a\uff01\u3001\u3068\u3044\u3046\u6211\u304c\u5bb6\u306e\u30d4\u30b6\u4f5c\u308a\u3002<\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n

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Garlic Chicken and Arugula Flatbread Lunch November 28, 2010 Roasted chicken, sauteed grape tomatoes and onion, and fresh arugula were placed on flatbread, and then slow-cooked garlic and olive oil (in which garlic was cooked) were drizzled on top right before serving. Sprinkle freshly grated Parmesan cheese. Click here for recipe information. \u30ac\u30fc\u30ea\u30c3\u30af\u30c1\u30ad\u30f3\u3068\u30eb\u30c3\u30b3\u30e9\u306e\u30d4\u30b6 \u663c\u98df\u3000\uff12\uff10\uff11\uff10\u5e74\uff11\uff11\u6708\uff12\uff18\u65e5 \u666e\u6bb5\u306f\u30ad\u30c3\u30c1\u30f3\u306b\u7acb\u3064\u306e\u306f\u79c1\u306a\u3093\u3060\u3051\u308c\u3069\u3001\u30d4\u30b6\u306f\u30c6\u30ea\u30fc\u304c\u624b\u4f1d\u3063\u3066\u304f\u308c\u308b\u3053\u3068\u304c\u591a\u3044\u3002 […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,5,3],"tags":[],"class_list":["post-16577","post","type-post","status-publish","format-standard","hentry","category-bread","category-chickenturkey","category-meat"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/16577","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=16577"}],"version-history":[{"count":14,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/16577\/revisions"}],"predecessor-version":[{"id":16596,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/16577\/revisions\/16596"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16577"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16577"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16577"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}