Miso Chicken 16 skinless, boneless chicken breast halves 8 tbs medium-colored miso 8 tbs orange marmalade salt and pepper to taste 4 tbs vegetable, canola, or corn oil Place chicken breasts between 2 sheets of plastic wrap or wax paper, and pound thin with a mallet. In a small bowl, whisk together miso and orange marmalade. Sprinkle chicken breasts lightly with salt and pepper and brush all over with marinade. Let stand 30 min.
Warm a nonstick sauté pan with the oil over medium-high heat. When hot, add as much chicken that will fit without ‘crowding.’ Cook on first side 3 min. Flip. Baste tops with marinade. Cook on second side 3 min or until meat is no longer pink. Flip, cook 15 seconds, and transfer to platter. Repeat until all chicken is cooked. Serves 16