Miso Chicken

Ingredients:

2 chicken breasts, boneless and skinless
2 TBS Miso paste (we used "Mellow White" from American Miso Company)
1 1/2 tsp sesame oil
1 1/2 tsp chopped ginger
1 1/2 tsp chopped garlic
1/4 tsp red pepper flakes
1 TBS water
1 TBS olive or vegetable oil

Cut each chicken breast half into thirds. Pound each piece lightly to an even thickness and place in a shallow dish. Combine miso paste, sesame oil, ginger, garlic and pepper flakes. Mix thoroughly; add 1 TBS water and combine. Pour mixture over chicken and turn to coat thoroughly. Cover and refrigerate 1-12 hours.

Preheat oven to 400°. Remove chicken from marinade. Heat oil in large non-stick skillet over medium-high heat. Sauté the chicken about 2 minutes per side, or until lightly browned. Place chicken in ovenproof baking dish, and bake 10-12 minutes (test for doneness with meat thermometer). 4 servings.