Thursday, September 25, 2008

Chicken Under a Brick

I knew Chicken Under a Brick was going to be tasty because we love spicy food but I had no idea how much Mark would love it. This is probably one of Mark's top 5 requested meals.

4 boneless, skinless chicken breasts
Freshly ground black pepper
1 t crushed red pepper flakes
1T Dijon mustard
5 T EVOO, divided
3 T finely chopped banana pepper rings
2 T hot pickled pepper juice
Handful freshly chopped flat-leaf parsley

Season the chicken with salt and pepper. Combine crushed red pepper, mustard and about 2 tablespoons oil in a small dish. Slather the mixture over the skin of the chicken. Place chicken face down in a nonstick skillet. Set loose foil over chicken then a plate or smaller pan on top and weigh it down with a brick or heavy cans. Place pan over medium to medium-high heat and cook. After 18 minutes flip the chicken to get some color on the other side. Reduce the heat from medium to medium-low and cook for another 2 minutes, until cooked through. Remove weight, turn chicken over and sprinkle with chopped hot peppers then douse with pepper juice and top with parsley.

1 comment:

Kelsey said...

I think I am going to try and make this this week. Is it super spicy??


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