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)
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