So this was a little experiment with the Forbidden Fruit tea of the month and turned out pretty good! The people I served it to enjoyed it, so I’m going to call it a success! The tea is a black tea with melon, carrot, safflower, and figs in it. It manages to be fruity without being overpoweringly sweet and lends itself well to this savory dish. We had a tea cooking day with a meal of Forbidden Fruit chicken, Pouteane, and Vanilla Oolong blueberry pie, so watch for those other two recipes as well!
Two pots strong Forbidden Fruit
Two boneless, skinless chicken breasts
Six strips of bacon
This was really painfully easy. Start out the night before you want to have it for dinner and brew the first pot of Forbidden Fruit and let it cool to room temperature. Marinate the chicken in the tea. I like to put the tea and the chicken in a large Ziploc bag, put a it in a bowl in case it drips, and stash it in the fridge overnight.
The next day, make a fresh pot of the Forbidden Fruit (Or make the second pot the night before, resteeping the same leaves.) Put it in a pot on the stove and bring it to a boil before carefully adding the chicken. Let it boil for 20-25 minutes, until there is no pink remaining inside the chicken.
Remove from the water and let rest while you cook up the bacon. Make sure it gets nice and crispy! Mine was fresh from the freezer, so I didn’t chop it up into little pieces before frying, but it would work better if I had.
Put a dollop of the goat cheese on top of each breast and sprinkle the bacon pieces on top.