Grilled Chicken Breast on Scones
Recipe courtesy of Petali Teas - http://www.petaliteas.com

Serves 4-8, depending on how big you make your scones

INGREDIENTS

• 1 Box Iveta Scone Mix (Lemon or Cranberry)

• 1/2 pint whipping cream

• 1/2 lb chicken breast

• 1 jar of your favorite marmalade

• 1/2 cup balsamic vinegar

• Sea salt to taste

• Freshly ground pepper to taste

• Sencha tealeaves, unsteeped

• 1 bunch baby greens such as spinach or arugula

PROCEDURE

1. Preheat oven to 350 degrees.

2. Prepare scones according to package (make drop-style bite size).

3. In saucepan, warm marmalade on low heat with 1 tsp. balsamic, stirring until thin. Take off stove and bring to room temperature.

4. Cut chicken into 2 oz bite size pieces and place between 2 sheets of plastic. Flatten with meat pounder until 1/2 inch thick.

5. Marinate chicken for 1 hour with remaining balsamic vinegar, salt and pepper.

6. Grill on both sides until thoroughly cooked. Chill.

7. Cut scones in half and place leafy greens bottom half.

8. Top with chicken piece. Drizzle with room temperature marmalade.

9. Top with top of scone and sprinkle lightly with sencha needles for garnish.