Monday, December 17, 2012

Miso Chicken

This is an odd recipe. It is good, but it got 5 stars on CL and I just didn't think it was *that* good. Miso is an ingredient I have to make a special trip to Whole Foods isn't at my Kroger. So for a trip out of my way, I want exquisite and this just wasn't.

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

1/4 cup rice vinegar
Photo: Johnny Autry;
Styling: Mary Clayton Carl
3 tablespoons lower-sodium soy sauce
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)

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

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