Lucy's Recipes
Miso-Rubbed Roasted Chicken Breasts on a Bed of Sushi Rice Pilaf | Miso-Rubbed Roasted Chicken Breasts on a Bed of Sushi Rice Pilaf |
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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 |