Miso (Japanese soy bean paste) is healthy and low in fat. Use a light or white miso as the darker ones are too salty for chicken. It gives a succulent taste to the chicken breasts.

Chicken:

1 tablespoon vegetable oil

4 boneless chicken breasts, skin on

Salt and freshly ground pepper

¼ cup light miso

2 tablespoons sake

2 tablespoons mirin

1 tablespoon orange juice

1 teaspoon grated orange rind

Sushi Rice Pilaf:

2 cups sushi rice

3 cups water

2 tablespoons light miso

1 tablespoon soy sauce

¼ cup seasoned rice wine vinegar

¼ cup chopped green onions

Heat vegetable oil in a large nonstick skillet over medium-high heat. Season chicken breast lightly with salt and pepper and place chicken skin-side down in skillet. Sear for 2 minutes or until golden. Turn over and cook for 1 minute longer. Remove from pan.

Combine miso, sake, mirin, orange juice and orange rind. Brush over chicken breasts. Marinate for 1 hour.

Preheat oven to 400 F.

Place breasts on a rack over a baking dish and bake, basting occasionally for 25 to 35 minutes or until juices run clear.

Rinse rice with water while chicken is cooking. Drain. Place rice in a pot and add fresh water. Bring to boil. Reduce heat to low and cover. Simmer for 10 minutes. Combine miso and soy sauce. Use a spatula to fold miso mixture into rice. Cover again and cook another 5 minutes or until rice is tender. Stir in seasoned rice wine vinegar and green onions.

Slice chicken and serve over rice. Serves 4