Recipe for Herb Crusted Chicken with a Tea Aioli

Infusing tea into dishes is generally done by steeping the tea in a liquid of some sort and integrating that into the dish.  We are going outside the box just a bit to explore another way to put tea into your recipes.  I don’t want to give away too much, but let’s just say tea infused oil… Yep, that’s what I wrote tea infused oil.  Don’t miss this one it is sure to expand your thinking on infusing tea into your recipe.

Herb Crusted Chicken with a Tea Aioli (photo by Janet Sanchez, all rights reserved)
Herb Crusted Chicken with a Tea Aioli (photo by Janet Sanchez, all rights reserved)

Tea Aioli:

Aioli is really just a fancy way of saying flavored mayonnaise.
2 egg yolks
½ cup vegetable oil (use an oil without any strong flavors)
1 tbsp quality green tea
2 tsp chopped chives
½ tsp thyme
½ tsp salt
Pinch of pepper
The juice of 1 lemon

Pour your oil into a small sauce pan over low heat then put in your tea.  Allow your tea to slowly cook in the oil for 20 minutes.  Then strain the tea from the oil, set the crispy tea aside.  Allow the oil to cool for about 5 minutes.  Place your egg yolks in a bowl then either whisking vigorously or using an electric mixer, slowly stream in the tea infused oil.  As the impulsion thickens you will need to pour a little lemon juice in to keep it from becoming too stiff.  Blend in the herbs and seasoning once your mixture is the consistency of mayonnaise.

Herb Crusted Chicken:

Preheat the oven to 400°F
4 chicken breasts (boneless and skinless)
2 egg whites lightly whisked
1 tbsp chopped chives
1 tbsp thyme
1 ½ tsp kosher salt
1 ½ cups Almond meal/flour
¾ cup flour
½ tsp salt

You will need three separate dishes, thus creating a breading station. One will have your flour mixed with the ½ tsp of salt. The next will have your egg whites. For the last dish you will need to place your chives, thyme, crispy tea left after straining the oil and kosher salt together on a cutting board and chop into small equal size bits. Combine this with your almond flour and place into the last dish. Now, take your chicken breast and lightly coat it with the flour, dusting off any excess. Then, dredge the floured chicken into the egg whites. Now, take the chicken and coat it entirely with the almond meal herb mixture and place onto a greased sheet pan. Place sheet pan into the preheated oven for about 20-25 minutes or until chicken is cooked through. Allow the meat to rest for a few minutes then slice and serve with your tea aioli.

This recipe serves 4-6 people.

See more of Janet Sanchez’s articles here.

© Online Stores, Inc., and The English Tea Store Blog, 2009-2014. Unauthorized use and/or duplication of this material without express and written permission from this article’s author and/or the blog’s owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Online Stores, Inc., and The English Tea Store Blog with appropriate and specific direction to the original content.

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