← Back to Search Results
sauteeing
 Quick Miso Chicken

Photo by: Shutterstock, stock photo of an ingredient.
Comments: 1
 

Recipe

This is a dish I make all the time in my toaster oven. Since microwaves and countertop convection ovens have largely replaced the toaster oven, I’ve adapted the recipe for the range.

Yield: 4 Portions

Ingredients

  • 4 skinless, boneless chicken breast halves, about 6 ounces each
  • 2 tablespoons medium-colored miso
  • 2 tablespoons orange marmalade
  • Salt and ground pepper to taste
  • 1 tablespoon vegetable, canola, or corn oil

Directions

Place chicken breasts between 2 sheets of plastic wrap or wax paper, and pound thin with a mallet.

In a small bowl, whisk together miso and orange marmalade. Sprinkle chicken breasts lightly with salt and pepper and brush all over with marinade. Let stand 30 minutes.

Warm a nonstick sauté pan with the oil over medium-high heat. When hot, add the chicken. Cook on first side 3 minutes. Flip. Baste tops with any remaining marinade. Cook on second side 3 minutes or until meat is no longer pink. Flip, cook 15 seconds, and transfer to plates.


© 2003 Spirit Media, LLC
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

362kcal (18%)
723mg (30%)
9g
1g
20g (30%)
0g
5g (24%)
9g
5g
108mg (36%)
7g
36g
46mg
391mg
41mcg RAE (1%)
0mg (1%)
27mg (3%)
1mg (8%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • Jane966

    08.17.11 Flag comment

    This chicken was very good. Kids liked it and my husband commented on how good dinner was last night. Easy to make.

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
flavor Flavor
by Rocco DiSpirito
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
big-fat-cookies Big Fat Cookies
by Elinor Klivans
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
lucid-food Lucid Food
by Louisa Shafia
spice Spice
by Ana Sortun
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?