Lapsang Souchong Chicken Breasts
This easy recipe delivers all the smokey aromas you want in your kitchen without using a smoker. We use smoked Chinese tea to flavor the chicken breasts from the inside out. Your guests will be amazed!
4 large Portobello mushrooms
1 oz. loose Lapsang Souchong tea
2 tablespoons butter
1/2 red bell pepper
4 green onions
1 teaspoon sea salt
1 cup cold water
In a spice blender, grind one half tea leaves until fine. Slice mushrooms into finger-length sections, 1/2-inch thick.
Pound chicken breast until flattened.
Lightly break up the tea leaves in the palms of your hands.
Sprinkle 1 teaspoon of ground tea over the inner side of the breast. Add a pinch of salt and 1 mushroom slice. Roll up and place in a lightly greased baking dish.
Coat the chicken breast lightly with butter for browning. (Chicken may be prepared a day ahead and refrigerated.)
Bake for 40 minutes at 325º F.
Bring cold water to a boil. Brew the remainder of the whole tea leaves in the boiling water for 5 minutes. Discard the leaves. Allow the tea to boil until reduced by one half.
Chop red pepper, onions, and remaining mushrooms. Sauté for 3 minutes with 1 tablespoon butter.
Add tea to the pan and further reduce the liquid.
Place individual chicken breast on each dinner plate and spoon 2 or 3 large spoonful of vegetables over each.
Suggested accompaniments: English roasted potatoes, asparagus spears, and hearty wholegrain bread.
See more free recipes from Shelley Richardson's tea recipe books.
Ingredients:
6 large boneless chicken breasts4 large Portobello mushrooms
1 oz. loose Lapsang Souchong tea
2 tablespoons butter
1/2 red bell pepper
4 green onions
1 teaspoon sea salt
1 cup cold water
Directions:
Preheat oven to 325º F.In a spice blender, grind one half tea leaves until fine. Slice mushrooms into finger-length sections, 1/2-inch thick.
Pound chicken breast until flattened.
Lightly break up the tea leaves in the palms of your hands.
Sprinkle 1 teaspoon of ground tea over the inner side of the breast. Add a pinch of salt and 1 mushroom slice. Roll up and place in a lightly greased baking dish.
Coat the chicken breast lightly with butter for browning. (Chicken may be prepared a day ahead and refrigerated.)
Bake for 40 minutes at 325º F.
Bring cold water to a boil. Brew the remainder of the whole tea leaves in the boiling water for 5 minutes. Discard the leaves. Allow the tea to boil until reduced by one half.
Chop red pepper, onions, and remaining mushrooms. Sauté for 3 minutes with 1 tablespoon butter.
Add tea to the pan and further reduce the liquid.
Place individual chicken breast on each dinner plate and spoon 2 or 3 large spoonful of vegetables over each.
Suggested accompaniments: English roasted potatoes, asparagus spears, and hearty wholegrain bread.
See more free recipes from Shelley Richardson's tea recipe books.