This morning at the gym I was peddling on the stationary bike while  flipping through the pages of the June/July issue of “EveryDay with Rachel Ray”. Why I thought that reading a magazine filled with glossy pictures of mouthwatering dishes on an empty stomach during an early morning workout was a great idea, I have no clue. I did, however come across this yummy recipe and wanted to share it with other tea enthusiasts. Cooking with tea is becoming more popular and even famous chefs incorporate jasmine green tea, lapsang souchong or matcha into their own creations.  This chicken recipe is quick and easy and ideal for the summer months when grilling is more popular then cooking on the stove!

Ingredients:                         3 tsp of black tea (my recommendation is a strong Assam)

                                          2 whole star anise

                                          1/4 soy sauce

                                          1 tbsp brown sugar

                                          2 tsp vegetable oil; 1tsp toasted sesame oil

                                          1/4 tsp ground cinnamon

                                          4 skinless, boneless chicken breasts

In a small saucepan, bring 2 cups water to a boil, add star anise and tea and steep for 5 minutes. Strain the liquid and stir in the soy sauce, brown sugar, vegetable and sesame oils and cinnamon; let cool to room temperature, about 10 minutes. Place the chicken breasts in a gallon-size resealable plastic bag and pour in the marinade; refrigerate for at least  1 hour or up to 8 hours.  Preheat a grill to medium. Position the chicken on an oilded cooking grate and then grill, uncovered and turning onto each side twice until cooked through, 10-12 minutes.

Serve it with a tossed salad and you have a quick, easy and“tea-licious” dinner !