Flavorful herbed-chicken entree, great with pasta or rice and fresh vegetables1 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.