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Twice-Cooked Chicken

Gregf Fontenot TeaChef Level 1

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
  • salt


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.

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