APRICOT GINGER BLACK TEA CHICKEN BREASTS
1 c dried or fresh apricots, cut into small pieces (pitted if fresh)
2 tbsp finely chopped fresh ginger
2 tbsp dry Earl Grey Tea or your favourite dry tea
2 tbsp soy sauce
2 cloves garlic
1 tsp extra virgin olive oil
4 4oz chicken breasts
2 tbsp chopped cilantro
Heat oven 375.
Combine apricots, ginger, dry tea, soy sauce, and garlic in food processor and process until a smooth puree.
Brush chicken with the olive oil. Place them skin side down in an ovenproof nonstick skillet and cook over medium-high heat until lightly browned. Turn over and brown the other side. Brush the tea mixture generously onto that side, then turn over and repeat on the skin side.
Place the skillet in the oven and bake for 30-40 mins, or until the apricot glaze is browned but not burnt.
Remove from oven, plate, sprinkle the top with the cilantro and serve.
Serves 4
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