A picture of Chicken Breast Marinated in Salt, Yogurt, and Miso.

Chicken Breast Marinated in Salt, Yogurt, and Miso

cookpad.japan @cookpad_jp

I simply wanted to enjoy some delicious food.

I recommend wiping off the marinade before cooking.
This method of cooking will keep your frying pan from burning.
As long as the chicken is completely covered with aluminum foil and cooked slowly, it will cook through to the middle. Recipe by Ha-tannookkasan

I simply wanted to enjoy some delicious food.

I recommend wiping off the marinade before cooking.
This method of cooking will keep your frying pan from burning.
As long as the chicken is completely covered with aluminum foil and cooked slowly, it will cook through to the middle. Recipe by Ha-tannookkasan

Chicken Breast Marinated in Salt, Yogurt, and Miso

cookpad.japan @cookpad_jp

I simply wanted to enjoy some delicious food.

I recommend wiping off the marinade before cooking.
This method of cooking will keep your frying pan from burning.
As long as the chicken is completely covered with aluminum foil and cooked slowly, it will cook through to the middle. Recipe by Ha-tannookkasan

I simply wanted to enjoy some delicious food.

I recommend wiping off the marinade before cooking.
This method of cooking will keep your frying pan from burning.
As long as the chicken is completely covered with aluminum foil and cooked slowly, it will cook through to the middle. Recipe by Ha-tannookkasan

Saved

Ingredients

2 servings

1fillet ● Chicken breast
2 tbsp● Yogurt (unsweetened)
1 tbsp● Miso
1 tsp● Salt
1 tsp● Mirin
1/2 tspVegetable oil

Saved

Steps

1

Put all of the ● ingredients into a resealable plastic bag, rub the marinade into the chicken, then let sit in the refrigerator for 2 nights.
2

Heat oil in a frying pan, cover the chicken in aluminum foil, then slowly roast on low heat until both sides are golden brown.
3

Slice into bite-sized pieces, then transfer to serving dish. I served it with lettuce and carrots.

Saved

Cooksnaps

Saved

cookpad.japan @cookpad_jp

on February 13, 2014 01:33

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