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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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Hoisin-peanut grilled chicken

Chatelaine | posted Friday, Apr 29th, 2016

chicken

Prep: 15 minutes
Total time: 25 minutes

Makes: 6 servings

Ingredients

  • 1/2 cup coarsely chopped cilantro
  • 3 tbsp chopped dry-roasted, salted peanuts
  • 3 tbsp crispy fried shallots, optional
  • 1 small hot red chili, minced
  • 3 tbsp hoisin sauce
  • 2 tbsp orange juice
  • 6 skinless, boneless chicken breasts
  • 1/2 tsp salt

Directions

  1. STIR cilantro with peanuts, shallots and chili in a small bowl. Stir hoisin with orange juice in another small bowl.
  2. PREHEAT barbecue to medium. Sprinkle chicken with salt. Oil grill, then barbecue chicken, lid closed, until springy when pressed, 6 to 8 min per side. Transfer to a platter and immediately brush with half of hoisin mixture. Top with peanut mixture. Serve with remaining hoisin mixture.
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