Confession time (Not such meatless Mondays)
Contrary to popular belief, I’m not a hardcore vegetarian (waits politely while you gasp before continuing reading). Well, maybe not a complete vegetarian. I’d say that 93.2% of my meals are vegetarian or wholly vegan (and yes, that’s a completely made up percentage) with some fish or chicken on occasion, and red meat on very rare* occasions. I won’t get into the ethical vegetarianism vs. card-carrying carnivores arguments for or against either choice and will instead say that I try to respect everyone’s food choices – even if I don’t understand them. I hope you’ll afford me the same courtesy as well.
It tastes just like chicken
I love miso and spend far too much time trying to figure out how to include it in everyday recipes so the taste is enhanced instead of overpowered. I think I succeeded with this one. It doesn’t taste exotic, it’s not hard to make and sounds a lot fancier than boring old chicken breasts. Hope you like it!
6 boneless chicken breasts (I tend to try for flat-ish when possible)
2 Tbsp. mild white miso
2 Tbsp. honey (or more if you prefer a sticky sweet dish)
2 Tbsp. apple cider vinegar
3 Tbsp. water
1/2 tsp. red paprika (or more if you prefer a very colorful dish, we do!)
1/2 tsp. mustard
2 tsp. toasted sesame oil
1 tsp. soy sauce
2 Tbsp. olive oil
Wash the chicken breasts and pat dry.
In a mixing bowl, add the miso and water and mix well until completely combined. Add all other ingredients except for the olive oil and mix well.
Perforate the chicken breasts slightly with the tines of a fork. Don’t overdo it, maybe three or four pokes per piece.
Place chicken breasts in either a ziploc bag, or flat shallow dish. Pour in marinade and make sure each piece is coated well. Experiment with proportions depending on how ‘soupy’ you prefer your marinade and feel free to add more vinegar, honey or miso depending on your preference.
Place in the fridge for at least an hour, turning over and/or re-coating each piece evenly. The longer it marinates, the better it tastes! But don’t leave in the fridge longer than a few hours.
In a medium size skillet, heat up the olive oil. Brown the chicken breasts on each side according to your preference. I like to re-brown the first side so that it glazes over and is almost blackened (see the pic).
Till we beet again,
Did you make this recipe? Hashtag it #EvolvedFoodie and share on social media or below if you’re so inclined. I love to see your delicious dishes!
*Pun only slightly intentional