Prepare the sauce:
In a saucepan, bring water and tea bags to a boil. Simmer and let steep for 4 minutes. Remove and discard the tea bags. Add peaches and brown sugar to the tea. Simmer for 10 minutes. Fold in sour cream. Salt and pepper to taste. Set aside.
Prepare the chicken:
Dip the chicken breasts in beaten eggs, then roll in chopped pecans. Heat oil in a saute pan. Lightly brown both sides of each chicken breast in the pan. Place the chicken breasts in a baking dish, and pour half of the peach sauce around them. Bake at 350'F for 40 minutes, or until thoroughly cooked. Serve with the remaining sauce.
From "Cooking with Tea" by Jennifer & Mo Siegel (printed on Celestial Seasonings Tea box) Posted to MM-Recipes Digest V4 #011
From: Linda Place <placel@worldnet.att.net>
Date: Fri, 10 Jan 1997 12:22:24 +0000
