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And now, for a change of pace…
Yes, it’s Chicken Under a Brick!
Yet another proven recipe from the fine folks at, er, Fine Cooking. Chicken marinated overnight in oilive oil and herbs, seared on one side under bricks wrapped in foil, then turned before the skillet is placed in a hot oven to finish (sans bricks). No, it’s not health food. But that’s what portion control is for.
Turned out rather well, I thought. M’s only complaint: “It’s kind of a messy recipe.” That is, a splatter guard would be helpful during the searing. Next time!
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