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
Recipe by Oxmoor House January 2012