Now if I have Miso on hand (which in this case I did), then I will make this recipe. Or in this case, D will make this recipe.
We had with Broccoli with Caramelized Shallots.
Miso Chicken
If you can't find miso, substitute 2 teaspoons anchovy paste and 1 teaspoon tahini instead. With miso, the darker the color, the more pronounced the salty flavor.
Yield: Serves 4 (serving size: 1 breast half)
Hands-on:22 Minutes
Total:1 Hour, 22 Minutes
Ingredients
1/4 cup rice vinegar
Photo: Johnny Autry; Styling: Mary Clayton Carl |
2 1/2 tablespoons honey
1 1/2 tablespoons white miso
1 1/2 teaspoons chile paste (such as sambal oelek)
2 tablespoons minced fresh garlic
2 tablespoons dark sesame oil, divided
4 (6-ounce) skinless, boneless chicken breast halves
2 tablespoons chopped fresh cilantro (optional)
Preparation
1. Combine first 6 ingredients, stirring well with a whisk. Stir in 1 tablespoon oil. Place chicken in a zip-top plastic bag. Add vinegar mixture; seal. Marinate in refrigerator for 1 hour, turning once.
2. Preheat oven to 400°.
3. Remove chicken from bag; reserve marinade. Place marinade in a small, heavy saucepan over medium heat; bring to a boil. Boil 2 minutes or until syrupy, stirring frequently. Remove from heat; divide mixture in half. Heat a large ovenproof skillet over medium-high heat. Add remaining 1 tablespoon oil; swirl. Add chicken; sauté 4 minutes. Turn chicken over; brush chicken with half of marinade mixture. Place pan in oven; bake at 400° for 6 minutes or until done. Remove chicken from oven; brush with remaining half of marinade mixture, turning to coat. Sprinkle with cilantro, if desired.
Nutritional Information
Calories: 314; Fat: 9.1g; Saturated fat: 1.6g; Monounsaturated fat: 3.5g; Polyunsaturated fat: 3.5g; Protein: 41.5g; Carbohydrate: 15.7g; Fiber: 1.3g; Cholesterol: 99mg; Iron: 1.9mg; Sodium: 608mg; Calcium: 29mg
Cooking Light JANUARY 2012
No comments:
Post a Comment