← 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.

 

Explore Cookbooks on Cookstr

the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
in-the-kitchen-with-david In the Kitchen with David
by David Venable
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
martin-yans-china Martin Yan's China
by Martin Yan
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
good-to-the-grain Good to the Grain
by Kim Boyce
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
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?