A fruit tea-infused chicken dish basted with additional fruit flavors.30 m 2
- 4 bonekess, skinless chicken breasts
- 1/4 c. Adagio Mango Melange tea
- 1/2 c. apricot jam
- 1/4 c. balsamic vinegar
Bring large pot of salted water to a simmer. Add tea and chicken and poach chicken for 15 min. in tea. While chicken is cooking mix jam and vinegar in a small saucepan and cook on medium heat until thickened, 10-12 min. Remove chicken and place in a baking dish. Brush on glaze and bake chicken an additional 10-12 min. at 350°F or until a thermometer inserted into the thickest part registers 170°. Serve with a fresh brushing of glaze.