CHICKEN: Try this recipe for a change of pace.

CHICKEN BREASTS WITH SUSHI RICE—JAPANESE STYLE:



4 boneless chicken breasts, skin on

1 tbsp. oil

salt and freshly ground pepper


seasoning:

¼ cup light miso, Japanese bean paste
2 tbsp. sake
2 tbsp, mirin rice wine
1 tbsp. orange juice
1 tbsp. grated orange rind


sushi rice:

2 cups Japanese rice
3 cups water
2 tbsp. light miso
1 tbsp. light soy sauce
¼ cup rice wine vinegar
¼ cup finely-chopped green onion



In large non-stick skillet, heat oil over high heat until very hot. Place chicken breasts-skin-side down on the hot oil. Sear for 2 minutes; then turn over to brown the other side. Add salt and pepper to taste while chicken is cooking. Remove from pan.

Combine seasoning ingredients and brush it repeatedly over chicken breasts. Marinate for 1 hour.

Wash rice with several changes of water and drain. In a saucepan or rice cooker, cook rice with 3 cups of water. After 10 minutes of cooking, add miso and soy sauce into rice, stirring with a wooden spatula or a pair of chopsticks to fold mixture in. Continue cooking until all the liquid is absorbed and rice is tender. Stir in vinegar and green onion.


While rice is cooking, preheat oven to 400 degrees F. Arrange chicken breasts on a rack in a roasting pan and brush with marinade again. Bake 15-20 minutes, basting occasionally, or until juices run clear when pieced by a skewer. Do not over cook. Slice chicken into ¼-inch thick slices.


Serve chicken with rice.