"Brick-Roasted" Chicken Breasts
Recently, Cheryl and I had out Andrea Immer's "Everyday Dining with Wine" and it made me think that I should cook from it more often. Then again, I think that about a lot of my cookbooks.
This recipe is similar to Fine Cooking's Chicken Under a Brick, which I made back in February and we loved. That chicken is marinated and this is brined. That's a whole, partially deboned chicken, this is bone-on breast with skin.
It's wonderful! I highly recommend it. The only thing I would do differently next time is to either preheat my cast iron skillet in the oven for longer than the recipe recommended (5 minutes) or do it stove-top (as the FC recipe does).
Andrea recommended a Zinfandel, and since it's everyday dining, and since we had a Rosenblum Vintner's Cuvee on hand, that's what we drank. What a nice dinner! Sorry no photo; the batteries died just as I went to take the picture.