Miso-Rubbed Roasted Chicken Breasts On A Bed Of Sushi Rice Pilaf

By Grazor

Ingredients

• Chicken
• 1 tbsp (15 mL) vegetable oil
• 4 boneless chicken breasts, skin on
• Salt and freshly ground pepper
• ¼ cup (50 mL) light miso
• 2 tbsp (25 mL) sake
• 2 tbsp (25 mL) mirin
• 1 tbsp (15 mL) orange juice
• 1 tsp (5 mL) grated orange rind
• Sushi Rice Pilaf
• 2 cups (500 mL) sushi rice
• 3 cups (750 mL) water
• 2 tbsp (25 mL) light miso
• 1 tbsp (15 mL) soy sauce
• ¼ cup (50 mL) seasoned rice wine vinegar
• ¼ cup (50 mL) chopped green onions

Preparation

Step 1

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.



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



3. Preheat oven to 400ºF (200ºC).



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



5. 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.

6. Slice chicken and serve over rice.