Green Tea Crusted Chicken 
(serves 4)

4 whole chicken breasts, 150 g (5 oz) each, fat and skin removed

2 Tbsp olive oil

Coating
2 Tbsp Japanese green tea (preferably Sencha) not infused
2 Tbsp fresh mint
60 g (1/4 cup) lemongrass, ground
3/4 tsp salt
3/4 tsp brown sugar
2 Tbsp orange zest
2 Tbsp lemon zest
2 Tbsp fresh ginger, grated
1/2 tsp ground cumin

This crust can be kept up to three weeks in an airtight container in the refrigerator. Sencha tea is a green tea from Japan that is gaining in popularity around the world. After harvesting, the leaves are steamed and rolled.

1. Mix all the coating ingredients in a bowl.
2. Coat the chicken breasts well with the mixture.
3. Heat the oil in a large skillet, and sear the chicken for 2 minutes on each side.
4. Transfer to an ovenproof dish and cook in the oven at 180°C (350°F) for approximately 15 minutes, according to thickness.

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