Cooking With Tea: Weight Loss Chicken Recipe [2 Ways]
Course 3:
Weight Loss Main Course Two Ways
Well, folks…
We’re on our third course in our Cooking With Slimming Tea Week.
Earlier this week you learned how to create a fat loss soup stock, fat-blasting soup, and a delicious Wu-Long-soaked pear salad.
Now we’re going to share with you two ways to make chicken anything BUT a boring ‘healthy’ meat.
If you haven’t yet downloaded our Weight Loss Cookbook, you can download it from our home page at www.wulongforlife.com
Happy cooking!
Version One
Oven-Baked Chicken Breasts… with Gluten-Free Gravy!
Serves 4
Ingredients:
For The Chicken
- 4 Free-Range Chicken Breasts
- 4 Cups Steeped Wu-Long Tea
- 1½ Tbsp. Worcestershire sauce
- *Try a gluten-free, low-sodium one such as Lea & Perrins™
- 1 Tsp hot sauce
- 1 Tbsp Dried Thyme
- Sea Salt & Pepper
For The Gravy
- 2 ¼ Cups Wu-Long Chicken Stock
- 2 Tbsp. Millet or White Rice Flour
- 3 Swigs Fresh Thyme
- 4-5 Fresh Sage Leaves
- Sea Salt & Pepper
Directions:
For The Chicken:
- Use glass dish to marinate chicken breasts in the tea, Worcestershire, hot sauce & thyme overnight in refrigeration. Add a pinch of salt and pepper to taste.
- 1 hour before serving, preheat oven to 375 degrees.
- Cook chicken until internal temperature is 165 degrees, or approximately 15 minutes.
For The Gravy:
- Bring only 2 cups of the Wu-Long Chicken Stock to boil over medium heat.
- Reduce heat to low once boiled.
- While Stock is being heated, stir Millet/White Rice Flour into remaining ¼ Cup Wu-Long Chicken Stock until you achieve a nice thick texture
- Add flour/broth mix, herbs, and salt/pepper while stirring.
- KEEP STIRRING constantly for a few minutes so your gravy doesn’t get lumpy. If you don’t see gentle bubbles from heat, you may need to add a bit more heat under your pan.
Version 2
Gluten- Free Sesame Oolong Orange Baked Chicken
Ingredients:
- Two chicken breasts
- Three cups of Wu-Long Tea
- Two tablespoons of extra virgin olive oil
- Juice of one orange
- Zest of one orange
- Teaspoon of gluten free worcestershire sauce
- Salt
- Pepper
- 3 cups gluten-free panko crumbs (recipe available in our free cookbook!)
- 2 eggs
1. Marinate the chicken overnight if possible in Wu-Long and worcestershire. (If overnight marination is not possible, marinate at least two hours before cooking.)
2. Pre-heat the oven to 375 degrees.
3. Prepare an egg wash- add orange zest and orange juice into the eggs and then place the chicken breasts into the egg wash and immediately into the breading.
4. Place it on a non-stick cooking sheet.
5. Bake for 30-35 minutes or until chicken is cooked through and juices run clear.
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Don’t forget your Wu-Long Tea!
This week only I’m giving you TWO FREE BOXES when you buy 2.
(Use two for drinking away the lbs., and two for cooking fat-blasting feasts for your loved ones!)
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