September 16, 2008 | Leave a Comment
Before I was pregnant I was into fast and delicious recipes. Now that I’m a mom I seriously can’t live without them, and this juicy, tasty, lightning-fast preparation is one of my most trusted standbys. No, I don’t really use a brick, though I could. Instead I opt for pressing down the chicken while it’s pan-frying with a heavy pan or pot. Try it for yourself and you’ll see why it totally rocks, especially if you’re a crispy-skin lover. Bonuses: It takes about 12 minutes to cook and is extremely healthy.
2 boneless chicken breasts
Mix together the rosemary, garlic, and salt and rub it all over the chicken.
In a large saute pan heat the oil over medium-high heat until it is hot but not smoking. Add the chicken, skin-side up, press down with a cast-iron or other heavy pan, and cook with the pan on top of it for 6 minutes.
Flip the chicken so it is skin-side down, press it down with the pot or pan and cook for another 6 minutes. Serve!
Filed Under Recipes | Posted by Erika Lenkert