Pollo al Mattone
(Chicken Under a Brick)
When you make this, ask us to butcher the chicken for al Mattone, so it will lie flat
in the pan.
1 broiler chicken, about 2½ lb, cut in half
1/4 cup olive oil
2 cloves garlic, peeled and smashed
1/4 cup dry white wine
4 sage leaves or 1 sprig rosemary leaves, chopped
A brick or other heavy object
Choose a sauté pan large enough to hold both chicken halves. Heat oil in pan over medium heat. Add garlic and brown until fragrant, but do not burn. Discard garlic.
Season chicken with salt and pepper. Put chicken in pan, bone side down. Cover with a plate, then put a brick on the plate to flatten chicken against the pan. Cook 15 minutes.
Remove plate and brick and turn chicken. Replace plate and brick. Cook 10 minutes more. Deglaze pan with wine. Add sage or rosemary. Reduce quickly. Pour pan sauce over chicken and serve. (There won't be much sauce.)
An easy & excellent side dish:
When you put the chicken on, start boiling red or Yukon Gold potatoes. After 20 to 25 minutes, drain, cut in quarters, and toss with 1/4 cup olive oil, salt, and pepper.
Here’s a family favorite you can prepare in less than 30 minutes. With a simple vegetable and a salad it’s a terrific weeknight dinner.
4 boneless chicken breast halves — Ask us to pound them thin.
2 eggs, beaten
1/4 cup bread crumbs
3 T grated Parmesan
2 T olive oil
1 pint Guerra’s marinara sauce
4 slices mozzarella
Beat the eggs in a bowl. Mix breadcrumbs and Parmesan on a plate. Rinse chicken breasts and pat dry. Preheat the broiler.
In a skillet, heat olive oil to medium high. While oil heats, dip chicken breasts in the beaten egg and then roll in the breadcrumb/parmesan mixture, pressing so the crumbs stick.
Sauté chicken breasts until golden brown, turning once, about 15 minutes total. Remove breasts to a baking pan. Pour marinara sauce over breasts. Top each breast with a slice of mozzarella. Place under broiler until the cheese melts, two minutes or less. Serve immediately.