This is a great recipe that turns something healthy but boring like chicken breasts into something exciting and exotic. Miso with honey is great as a glaze and it also lets you stick on a layer of sesame seeds to provide that crispy crunch. Together they compensate for chicken breasts’ lack of skin. The recipe also comes with its own side dish which provides something wet to go with each mouthful of chicken.
- Chicken Breast (2 large halves)
- Potato (1 large)
- Onion (1)
- Garlic (2 cloves)
- White Sesame Seeds
- Sesame Oil
- Chicken Stock Cube
- Brine 2 large chicken breast halves for. For information on brining chicken, refer to this page.
- Make a marinade out of 1T sesame oil, 2t miso, 1t honey and 1t brandy.
- Flush the brined breasts with water and marinate them in the marinade.
- Dissolve a chicken stock cube into 1 cup of hot water.
- Cut an onion into half rings and a large potato into 1/3 inch cubes. Pan fry the onion and potatoes in a few T of vegetable oil on low heat until the onion begins to get translucent.
- Add the chicken stock to the pan together with 2t of crushed garlic,1t mustard and 0.5t of sugar. Continue to simmer on low until the pan is almost but not quite dry and drizzle on 1T of sesame oil, then turn off the fire.
- The simmering will take some time so in the meanwhile, preheat the oven to 180oC (350oF)
- Grease a baking tray and position the chicken breasts in the centre of the tray. Spoon some left over marinade onto the chicken, carefully making sure none drips onto the tray. Sprinkle on 4T of white sesame seeds. Spoon a second round of marinade onto the chicken. Add any left over marinade into the simmering pan.
- Place the chicken in the oven for 13 minutes. If your chicken breasts are big, increase the cooking time by a further 2 minutes. In any case, when you notice that the chicken is beginning to shrink, remove it from the oven immediately.
- Serve the chicken breast using the onion and potatoes as a bed. Pour any drippings onto the plate as well, but not over the chicken.
- The beauty here is that the miso marinade allows the sesame seeds to stick to the chicken while the sesame seeds allow a second round of marinade to go onto the chicken.
- You can also cook this in a toaster oven. Its less powerful so you should cook the chicken breasts for 10 minutes at 150oC followed by another 10 min at 200oC.
- For information on Miso, refer to this page.
- I cooked the carrots in the picture separately, so that’s why there is no mention of carrots in the recipe.