I think I originally saw this recipe on Rachael Ray and it’s been a favorite ever since. It’s definitely my husband’s most requested chicken dish. We always use cans to weigh the chicken down. I don’t have any bricks lying around. Do you?
4 boneless, skinless chicken breasts
Freshly ground black pepper
1 t crushed red pepper flakes
1T Dijon mustard
5 T olive oil, 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.
If you are in need of a great deal on boneless, skinless chicken breasts, Zaycon Foods is offering their fantastic chicken event right now. You can buy 40 pounds of delicious, no hormone or additive added chicken for just $1.89/lb. Details here.