Chicken Under a Brick
"The trick for an amazing, perfectly cooked chicken breast is to pound it so it cooks quickly, and to start it skin side down in the pan with a brick on top. Don’t touch it for five minutes; this creates flavorful crisped skin. Then all you have to do is flip it over for one minute to ‘kiss it,’ or let it finish cooking. There’s no need to buy any fancy equipment for this. All it takes is a foil-covered brick or two, and voilà!" —Todd English
- 2 skin-on, boned chicken breasts (about 6 oz. each)
- 1/2 teaspoon Berbere Spice Blend
- Kosher salt and freshly ground blackpepper to taste
- 1 tablespoon olive oil
- 2 bricks, wrapped in aluminum foil
- Place chicken, skin sides down, between 2 sheets of plastic wrap, and flatten to 1/2-inch thickness, using a rolling pin or flat side of a meat mallet. Sprinkle chicken with Berbere Spice Blend and desired amount of salt and pepper.
- Heat oil in a large skillet over medium-high heat. Add chicken, skin sides down, and top each with an aluminum foil-wrapped brick. Cook 5 minutes or until skin is very crispy and chicken is almost done. Remove bricks, flip chicken, and cook 1 minute or until chicken is done. Transfer to a serving dish, and let stand 5 minutes.
- Chicken Under a Brick Salad: Prepare recipe as directed. Toss 6 cups (10 oz.) mixed baby greens with Basic Vinaigrette. Slice chicken, and place over salad. Serves 4.
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