Rosemary and Garlic Chicken Under a Brick

September 16, 2008 | Leave a Comment

rosemary, garlic chicken under a brick

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.
Serves 2

2 boneless chicken breasts
1 tablespoon minced fresh rosemary
2 teaspoons minced fresh garlic
1 teaspoon coarse salt
2 teaspoons olive oil

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

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