Rosemary Orange Tea Chicken
1/4 c olive
oil
2 oranges
1 tsp black pepper
1/2 tsp salt
2 tsp chopped fresh rosemary or 1 tsp dried, plus fresh sprigs for
garnish
1/4 tsp finely ground green tea
1 1/2 lbs skinless, boneless chicken breasts
Mix together the olive oil, juice of 1 1/2 oranges (set aside the other
half), pepper, salt, chopped rosemary and dry tea. Pour this marinade
into a large resealable plastic bag. Add the chicken, seal the bag and
refrigerate for at least 30 minutes.
Heat grill pan or bbq until hot. Remove chicken from the bag and discard
the marinade. Grill until browned on both sides. Thinly slice the
remaining orange half,serve with the chicken. Top with rosemary sprigs.
Tip:
Green tea contains one-sixth to one-eighth as much caffeine as coffee.
The difference between a tea kettle and a teapot-a kettle is used to
boil water and usually made of metal, and a teapot is used for serving
on the tea table and made of silver, porcelain, china, or pottery.
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