Marinated Chicken Cooked Under a Brick
The weight of foil-covered bricks helps the chicken cook evenly, leaving the breast moist and tender while the legs cook fully. We paired this Tuscan specialty with Red and Yellow Pepper Gratin. You can also serve it with a side of pasta tossed with chopped fresh rosemary and thyme.
Recipe by Cooking Light June 2007
Gallery
Credit:
Randy Mayor; Styling: Jan Gautro
Recipe Summary
Ingredients
Directions
Chef's Notes
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Nutrition Facts
Per Serving:
247 calories; calories from fat 36%; fat 9.8g; saturated fat 2.6g; mono fat 3.8g; poly fat 2.2g; protein 35.6g; carbohydrates 1.7g; fiber 0.1g; cholesterol 106mg; iron 1.8mg; sodium 420mg; calcium 20mg.