Ingredients
- 4 skinless
- boneless chicken breast halves
- about 6 ounces each
- 2 tablespoons medium-colored miso
- 2 tablespoons orange marmalade
- Salt and ground pepper to taste
- 1 tablespoon vegetable
- canola
- or corn oil
Instructions
- 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 minutes.
- Warm a nonstick saute pan with the oil over medium-high heat.
- When hot, add the chicken.
- Cook on first side 3 minutes.
- Flip.
- Baste tops with any remaining marinade.
- Cook on second side 3 minutes or until meat is no longer pink.
- Flip, cook 15 seconds, and transfer to plates.
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