I got home at a ‘normal’ time today after attending a professional training course, so had the (all-too-rare) pleasure of a weekday dinner at home. I had some chicken breasts defrosted and an open bag of white miso paste, so made a really quick baked chicken dish, served up with lots of yummy greens.
I basically marinated the chicken in a blend of tomato puree (about 1.5 cups), the miso paste (probably about 3/4 cup) and a teaspoon of mustard, before searing in coconut oil – the lot then went in the oven to finish cooking for about 10-15 minutes (they were quite thick chunks of meat!), leaving me with delicious, moist chicken breast and some gorgeous gooey tomato sauce!
