Chicken in Spiced Tea Marinade

  • Yield: servings


8-- boneless skinless chicken breasts
For marinade
3/4cup brewed strong chai tea( from leaves not packaged mix)
1teaspoon brown sugar
1 1/2teaspoons chopped garlic
1/2-- black pepper
1/4teaspoon nutmeg
For chicken
2cups bread crumbs
3teaspoons parsley dry
2-- eggs beaten
1/4cup milk
For glaze/ dressing
1/4cup honey
2teaspoons brewed chai teas
1teaspoon garlic pepper
1/2teaspoon powered ancho chili
1teaspoon orange zest
3teaspoons orange juice
3ounces toasted white sesame seeds
2-- scallions chopped
4teaspoons dark sesame oil
For salad
1-- butter lettuce washed and chopped
1-- endive lettuce washed and chopped
1-- raddicho washed and chopped
2cups baby spinach washed
1-- English cucumber chopped
6-- radishes sliced thin
1-- red bell pepper chopped


Night before combine all ingredients for marinade

place chicken and marinade in large ziploc baggie and place on plate, marinade overnight

Remove chicken from marinade and place on cooling rack with paper towel under it to absorb marinade

mix parsley and bread crumbs on large plate

In mixing bowl combine eggs and milk , whisk well

coat chicken with milk and eggs and then dredge in breadcrumbs

In large electric skillet heat 1/4 cup oil

Fry chicken 3-5 minutes on each side

set aside

Mix salad together and plate

In blender combined honey warmed in the microwave for 35 seconds,chai, juice , zest, ancho peppers, garlic pepper

slowly add in sesame oil and blend

stir in quickly sesame seeds and scallions

cut chicken breasts on the diagonal and plate on salad

drizzle 3-5 teaspoons of dressing over chicken and salad