Chicken Under A Brick

• 2 skin-on, boned chicken breasts (about 6 oz. each)
• Kosher salt and freshly ground blackpepper to taste
• 1 tablespoon olive oil
• 2 bricks, wrapped in aluminum foil

1. Place chicken, skin sides down, between 2 sheets of plastic wrap, and flatten to 1/2-inch thickness, using a rolling pin or flat side of a meat mallet. Sprinkle chicken with Berbere Spice Blend and desired amount of salt and pepper.
2. Heat oil in a large skillet over medium-high heat. Add chicken, skin sides down, and top each with an aluminum foil-wrapped brick. Cook 5 minutes or until skin is very crispy and chicken is almost done. Remove bricks, flip chicken, and cook 1 minute or until chicken is done. Transfer to a serving dish, and let stand 5 minutes.
3. Chicken Under a Brick Salad: Prepare recipe as directed. Toss 6 cups (10 oz.) mixed baby greens with
4. . Slice chicken, and place over salad. Serves

skin, kosher salt, olive oil, bricks

Taken from www.myrecipes.com/recipe/chicken-under-brick-0 (may not work)