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Green Tea Sauteed Chicken and Flavorful Stuffing Side Dish

Sauteed Chicken and Flavorful Stuffing Side Dish

As people become increasingly more health conscious, green tea leaves are finding welcome and inviting places among recipe ingredient lists. Using the leaves along with their brewed by-product is a resourceful combination that packs some powerful health benefits.

After steeping green tea, don’t throw those leaves away! They are useful in many recipes and enjoyable to chew and ingest. What’s more, they are good for you, too!

Here is a recipe sure to please the palate, and it is easy to make!

Ingredients:

* Two boneless and skinless chicken breasts
* 1 box Savory Herb Stovetop
Stuffing Mix
* 1/4 cup of soy sauce
* 1/8 cup of balsamic vinegar
* 1/8 cup olive oil for marinade + 1 Tablespoon for cooking chicken
* 3 Tablespoons whole leaf, organic, edible green tea leaves
* 3 Tablespoons brewed green tea
* 1 clove fresh minced garlic
* 1-1/2 teaspoons salt
* 1/4 teaspoon cayenne pepper
* 2 teaspoons sugar
* 1-1/2 teaspoons onion powder
* 1-1/2 teaspoons ground ginger

Sauteed Chicken and Flavorful Stuffing Side Dish

Sauteed Chicken and Flavorful Stuffing Side Dish

Photo courtesy of Faruk Ateş

Directions:

1. Combine all ingredients except stuffing and chicken in a plastic container with a secure fitting lid. Blend ingredients thoroughly.
2. Add chicken breasts and marinate at least 2 hours, preferably overnight.
3. Turn occasionally so that both sides of meat are exposed to marinade.
4. Add 1 Tablespoon olive oil to a non-stick skillet.
5. Heat skillet on medium heat.
6. Meanwhile, prepare stuffing as directed on box.
7. When prompted to add the stuffing mix to the water, add the green tea leaves also.
8. Continue to cook as directed.
9. When stuffing is done, set aside and leave covered to keep warm.
10. When oil in skillet is hot but not smoking, add chicken breasts to pan.
11. Do not continually flip the chicken; let it cook on each side. Some browning is perfectly acceptable, actually preferred.
12. Turn chicken with tongs to avoid piercing meat and releasing juices.
13. As the chicken cooks, repeatedly drizzle marinade on top of the meat and in the pan surrounding the chicken.
14. Use a meat thermometer to determine when internal temperature of chicken at its thickest point reaches 180 degrees.

Serve chicken and stuffing on serving plates along with a green salad and your choice of salad dressing. Don’t forget to add some dried tea leaves atop that salad as well. Enjoy!

We invite you to re-post this recipe on your own web site with the following hyper-linked attribution
“Republished with permission from EatGreenTea.com, the original edible green tea.”

About Anthony Codispoti
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