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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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Slow-Cooker Cinnamon Crunch French Toast

Chatelaine | posted Tuesday, Dec 22nd, 2015

frenchtoast-featured

Preparation time: 20 minutes
Total time: 6 hours, 20 minutes
Makes: 8 servings

Ingredients

  • 6 eggs
  • 1 1/2 cups milk
  • 2/3 cup brown sugar, divided
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 1 450-g store-bought egg-bread loaf, preferably challah, sliced 1 in. thick

Topping

  • 2 cups cornflake cereal
  • 1 tbsp butter, melted
  • 1 tbsp brown sugar
  • 1 tsp cinnamon

Optional toppings

  • maple syrup
  • sliced bananas
  • berries

Directions

  1. Line bottom and sides of slow cooker with 1 large piece of parchment. Spray with oil.
  2. Beat eggs with milk, 1/3 cup sugar, cinnamon, vanilla and salt in a large bowl. Dip both sides of bread slices in egg mixture. Arrange a layer of dipped bread on the bottom of the insert, then sprinkle evenly with 3 tbsp sugar. Repeat with remaining bread and sugar. Pour any remaining egg mixture overtop. Cover and cook on low for 6 hours.
  3. Use oven mitts to lift parchment holding French toast out of the slow cooker. Transfer to a platter or cutting board.
  4. Place cereal in a medium bowl. Stir melted butter with 1 tbsp brown sugar and 1 tsp cinnamon in a small bowl, then drizzle over cereal and toss to coat. Sprinkle over French toast. Cut into 8 portions. Serve with maple syrup and fruit, if desired.

Originally published in the Today’s Parent January 2016 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE. Photo by Roberto Caruso.

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