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Herb Chicken

Michelle TeaChef Level 3

Flavorful herbed-chicken entree, great with pasta or rice and fresh vegetables

1 h 2


  • 1-2 lbs. boneless chicken breasts
  • 2 heaping tbsp. chamomile tea leaves
  • 1 heaping tbsp. spearmint tea leaves
  • 1 1/2 c. hot water
  • 1 tsp. dried dill
  • 1 tsp. dried basil
  • 1/2-3/4 c. Miracle Whip�(or mayonnaise)
  • 2 tbsp. low-fat milk
  • 1/2 c. bread crumbs
  • olive oil
  • salt and pepper


Brew teas together in 1 1/2 c. water.

Soak chicken in a medium bowl with milk and 3/4 c. brewed tea for about 20 min.

Pat chicken dry. Dip into breadcrumbs and fry over medium-low heat in olive oil until golden brown. Place in a buttered baking dish.

Mix the Miracle Whip, dill, basil, salt and pepper in a small bowl. Stir in small amounts of brewed tea until it reaches desired consistency. Pour over the chicken and bake at 375°F for 20-30 min. until done. Serve with pasta orrice and fresh vegetables.

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