Tried Thom's recipe for chicken in lapsang souchong salt crust - delicious, but quite a big waste of salt for such a simple dish. Then I remebered the technique of brining mentioned in "The Best Recipe" for turkey and this works well here:
chicken breasts
1 cup of cold lapsang souchong tea, not too strong
1/2 teaspoon of salt
Make a cup of lapsang souchong tea, add half a teaspoon of salt. Brine a chicken breast in this for 1-2 hours. Dust with flour, fry in a cast iron pan. Perfect. Fast. Easy.
More info on brining:
http://motsspot.blogspot.com/2009/09/megachef-alton-brown-brining.html
