Vinegared Miso Chicken Breast with Honey

• 4 fillets Chicken breast
• 3 tbsp Sake
• 1 Water
• 250 grams Miso
• 100 grams Honey
• 4 tbsp Vinegar
• 1 Cucumber, tomato, Japanese mustard

1. Add the chicken into a 26 cm diameter frying pan and sprinkle over the sake.
2. Add enough water to submerge the chicken.
3. Place a lid over the pan and place it over medium heat.
4. Once the water has come to a boil, turn the heat to low and simmer for 7 minutes.
5. Add the chicken and juices to a bowl or similar container and tightly wrap with cling film.
6. Leave the chicken to cool.
7. Add the A ingredients into a separate bowl and mix well.
8. Spread out some cling film and place the meat without the juice on top.
9. Brush 1/4 of the mixture from Step 4 on top of each fillet and wrap each one up.
10. Place the fillets into the refrigerator for 1 hour to allow the flavours to settle in.
11. Slice 2 of the fillets in half on the diagonal and serve with vegetables as a side dish that day.
12. Add the the other 2 to a freezer bag and keep in the fridge for later.

chicken breast, sake, water, honey, vinegar, cucumber

Taken from cookpad.com/us/recipes/146908-vinegared-miso-chicken-breast-with-honey (may not work)