An easy week night chicken dish that my kids were willing to eat! I marinated this overnight and pan-fried it instead of baking the chicken.
Miso-Glazed
Chicken Breasts (~from Jessica Levinson)
Ingredients
·
1/3 cup unseasoned rice vinegar
·
1/4 cup white miso paste
·
2 tablespoons honey
·
1 tablespoon low-sodium soy sauce, (or gluten-free soy sauce)
·
1 tablespoon sesame oil
·
1 tablespoon freshly grated ginger
·
1 tablespoon grated garlic
·
Cooking Spray
·
2 pounds skinless, boneless chicken breasts
·
Chopped scallions,, for garnish (optional)
Instructions
1.
In a large bowl, whisk
together rice vinegar, miso paste, honey, soy sauce, sesame oil, ginger, and
garlic. Add chicken breasts to bowl and coat with the sauce. Cover and
refrigerate for at least 30 minutes.
2.
Preheat oven to 400
degrees F. Coat a baking dish with nonstick cooking spray and transfer chicken
to the dish, reserving marinade. Bake chicken for 15 minutes. Baste the chicken
with pan juices and bake another 10 minutes. Turn on broiler and broil chicken
for 3 to 5 minutes until golden brown on top.
3.
While chicken is baking,
transfer marinade to a small saucepan and bring to a boil. Reduce heat and
simmer until reduced by half and sauce is syrupy, about 2 to 3 minutes.
4.
Serve chicken with
chopped scallions and miso-glaze drizzled on top.
Notes
You can marinate the chicken the night before to save time.
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