Swanson Grilled (Or Baked) Miso Chicken

• 4 chicken breasts
• 8 fresh basil leaves
• 2 fresh red peppers or 2 green peppers, sliced
• 8 tablespoons water
• 14 cup genmai miso
• 3 tablespoons organic honey
• 3 tablespoons macadamia nut oil or 3 tablespoons walnut oil
• 12 teaspoon ginger powder
• 12 teaspoon garlic powder
• 12 teaspoon cayenne pepper
• 14 teaspoon peppercorn
• 2 tablespoons water

1. Mix all the ingredients for the marinade in a small bowl.
2. Place chicken in a shallow dish and pour the marinade over the chicken and chill, covered, for 1-2 hours or longer, if desired.
3. Remove chicken from marinade and place on preheated grill.
4. Grill each side for about 2 minutes and remove the chicken.
5. Take 4 large pieces of foil and place one chicken breast and 2 basil leaves in the middle of each foil.
6. Divide the peppers evenly between the chicken breasts and add 2 T of water to each packet.
7. Seal the foil and grill for about 15 minutes, or until the chicken is no longer pink in the center.
8. For Baking: Preheat oven to 375 and put chicken, peppers and sauce into a casserole dish.
9. Heat, covered, for 20-25 minutes (depending on the thickness of the breasts).
10. Uncover and heat for another 5-10 minutes, until done.

chicken breasts, basil, fresh red peppers, water, genmai miso, honey, nut oil, ginger powder, garlic, cayenne pepper, peppercorn, water

Taken from www.food.com/recipe/swanson-grilled-or-baked-miso-chicken-384002 (may not work)