Miso-Stuffed Chicken


  • 2 cups chicken stock or canned low-sodium broth
  • 1 teaspoon vegetable oil
  • 2 teaspoons minced garlic
  • Salt and freshly ground pepper
  • 2 medium scallions, white part only, finely chopped
  • 2 ½ tablespoons dark miso
  • 4 large chicken breast halves on the bone with skin intact (8 to 10 ounces each)
  • + 3 more ingredients
    • ¾ teaspoon minced fresh ginger
    • ¼ teaspoon honey
    • 1 tablespoon finely chopped fresh basil

1. Preheat the oven to 400°. In a small bowl, combine 1 1/2 tablespoons of the miso with the garlic, ginger and honey. 2. Pat the chicken breasts dry with paper towels. Using your fingers, make a small opening in each breast between the meat and skin (be careful not to break the skin). Stuff a qu...

View full recipe at My Recipes


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