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1
Preheat the oven to 400.
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2
In a small bowl, combine 1 1/2 tablespoons of the miso with the garlic, ginger and honey.
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3
Pat the chicken breasts dry with paper towels.
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4
Using your fingers, make a small opening in each breast between the meat and skin (be careful not to break the skin).
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5
Stuff a quarter of the miso paste through each opening and press lightly on the skin to work the paste all over the breasts.
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6
Lightly season both sides of the chicken with salt and pepper.
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7
Heat the vegetable oil in a large skillet.
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8
Add the chicken breasts to the pan, skin side down, and cook over moderately high heat until brown and crusty, about 4 minutes.
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9
Turn and cook on the other side until brown and crusty, about 3 minutes.
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10
Transfer the chicken to a baking sheet and bake for about 15 minutes, or until cooked through.
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11
Pour off the fat from the skillet.
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12
Add the scallions to the skillet and cook over high heat until fragrant, about 1 minute.
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13
Pour in the chicken stock and scrape the bottom of the pan with a wooden spoon to loosen the browned bits.
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14
Cook over high heat until the sauce has reduced to 1/2 cup, about 12 minutes.
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15
Whisk in the remaining 1 tablespoon miso.
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16
Strain the sauce through a fine-meshed sieve, pressing on the solids.
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17
Stir in the basil and season with salt and pepper.
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18
To serve, transfer the chicken breasts to plates and spoon the pan sauce on top.
