Chicken under a brick
Recipe Marisa Curatolo
A delicious lemon-marinated chicken.
2 (4-pound) whole chickens, split and backbone removed
4 cloves garlic, sliced
1⁄2 cup fresh oregano leaves
1⁄2 cup olive oil
3⁄4 cup fresh lemon juice
1 teaspoon coarse salt
2 bricks wrapped in foil
Goat cheese stuffed tomatoes
6 medium beef steak tomatoes
3 ounces soft goat cheese, crumbled
2 ounces Boursin cheese
Coarse salt and freshly ground pepper, to taste
For Tomatoes, preheat oven to 375°F. Cut 1⁄4 -inch off top of tomatoes; reserve tops. Scoop pulp and seeds from tomatoes. Turn tomatoes upside down and drain several minutes on paper towels. Meanwhile, combine goat cheese and Boursin in medium bowl. Spoon cheese mixture into tomatoes and arrange in baking dish. Place reserved tops on tomatoes. Bake for 10 minutes until cheese is soft. Season with salt and pepper. Serves 6. Rinse chicken under cold water. Pat dry.
For marinade, combine garlic, oregano, olive oil, lemon juice, and salt in large dish. Add chicken; cover and chill at least 3 hours or overnight.
Lightly oil grill and preheat to medium-low heat. Place chicken skin side down on grill. Brush with marinade. Place bricks on chicken. Close lid and cook 15 minutes. Turn chicken and continue to cook 20 to 25 minutes or until no longer pink inside. Remove bricks and place chicken on cutting board. Cut into quarters. Serves 6.
To split and remove the backbone, use kitchen shears. Cut through ribs on either side of the backbone and remove it. Turn the chicken breast side up, and with your palm, press hard over the breast bone to flatten chicken.