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Recipes

Miso Chicken Sheet Pan Supper

BT Toronto | posted Thursday, Sep 14th, 2017

chickennnn

Serves 4

4 boneless, skinless chicken breasts

Half a 250mL PC Black Label hatcho miso marinade

1 small bunch broccoli, cut into florets

1 cup grape tomatoes

1 tablespoon canola oil

1/8 teaspoon salt

Toasted sesame seeds (optional)

Sliced green onions (optional)

Combine chicken with miso marinade in a zip-lock bag or shallow dish. Let stand at room temperature 15 minutes or in the fridge up to 24 hours.

Preheat the oven to 400F. Line a large baking sheet with parchment paper.

Take the chicken out of the marinade let excess marinade drip off. Place chicken on prepared sheet. Bake 20 min. Combine broccoli and tomatoes with oil and salt in a medium bowl. Take pan out of the oven and place broccoli mixture in and around chicken. Bake 12 to 15 min or until chicken is springy when pressed and cooked through and broccoli is gold. Sprinkle with sesame seeds and green onions if desired.

 

www.clairetansey.com

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Sweet and crunchy bacon bites

Chatelaine | posted Tuesday, Jun 23rd, 2015

Bacon
PREP 20 MIN |  TOTAL 40 MIN  MAKES 6 SERVINGS

INGREDIENTS

9 slices bacon
9 canned whole water chestnuts, rinsed, drained and patted dry
1/4 fresh pineapple, cut into 9 1-in. pieces

SAUCE

1/4 cup water
2 tbsp granulated sugar
2 tbsp rice vinegar
1 1/2 tsp hot chili-garlic sauce
1/2 tsp cornstarch
1/4 tsp grated fresh ginger

INSTRUCTIONS

  1. POSITION rack in top third of oven. Preheat to 450F. Spray a wire cooling rack with oil and set on a large baking sheet.
  2. CUT bacon slices in half crosswise to make 18 pieces. Arrange half the bacon strips on a cutting board. Set a water chestnut on each slice and wrap bacon around it. Lay seam-side down on rack. Repeat with remaining bacon, wrapping strips around pineapple pieces.
  3. BAKE in top third of oven until tops are crispy and browned, about 20 min. Flip bacon bites and bake 5 more min. Remove from oven and lightly dab with paper towels. Set aside to cool slightly.
  4. COMBINE water with sugar, vinegar, chili-garlic sauce, cornstarch and ginger in a small saucepan and set over medium-high. Bring to a boil, then reduce heat to medium-low. Simmer until sauce has thickened slightly, about 5 min. Transfer sauce to a small bowl. Serve with warm bacon bites.

NUTRITION

Calories 130
Protein 5 g
Carbohydrates 11 g
Fat 8 g
Fibre 1 g
Sodium 277 mg
Good source of vitamin B12
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