Rating: 4.5 stars
14 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

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.

Julianna Grimes
Recipe by Cooking Light January 2012

Gallery

Credit: Johnny Autry; Styling: Mary Clayton Carl

Recipe Summary test

hands-on:
22 mins
total:
1 hr 22 mins
Yield:
Serves 4 (serving size: 1 breast half)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • Preheat oven to 400°.

  • 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.

Nutrition Facts

314 calories; fat 9.1g; saturated fat 1.6g; mono fat 3.5g; poly fat 3.5g; protein 41.5g; carbohydrates 15.7g; fiber 1.3g; cholesterol 99mg; iron 1.9mg; sodium 608mg; calcium 29mg.
Advertisement