Pressed Chicken With Yellow Squash And Tomatoes

• 4 chicken breast halves with skin and bone (2 to 2 1/4 pounds)
• 2 tablespoons extra-virgin olive oil
• 3/4 pound yellow squash, cut into 1/2-inch pieces
• 1 pound tomatoes, coarsely chopped
• 2 garlic cloves, chopped
• 3 teaspoons chopped marjoram, divided

1. Pat chicken dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers.
2. Add chicken, skin side down. Cover with a round of parchment paper, then a heavy pot or skillet, followed by a 3- to 5-pound weight (such as two 32-ounce cans or a brick wrapped in foil). Cook 10 minutes, then remove weight, pot, and parchment.
3. Turn chicken over and re-cover with a clean round of parchment, pot, and weight, then cook until just cooked through, about 8 minutes more. Transfer chicken to a plate and keep warm, covered.
4. Add squash, tomatoes, garlic, 2 teaspoons marjoram, and 1/4 teaspoon salt to fat in skillet. Cook over medium-high heat, stirring frequently, until squash is just tender and tomatoes have become saucy, 6 to 8 minutes. Stir in any juices from plate and season with salt and pepper. Spoon over chicken.
5. Sprinkle chicken and vegetables with remaining teaspoon marjoram.
6. a green salad tossed with red-wine vinaigrette

chicken, extravirgin olive oil, yellow squash, tomatoes, garlic, marjoram

Taken from www.epicurious.com/recipes/food/views/pressed-chicken-with-yellow-squash-and-tomatoes-243169 (may not work)