Chicken & Escarole With Warm Garlic Lemon Herb Oil

Step 1: Brick ... Now, for your brick - a simple inexpensive basic brick from any home depot or similar type of store. Double wrap in aluminum foil.

Step 2: Herb Oil ... First, this can easily be made ahead of time. Otherwise, make this first. Add everything except the salt and pepper to the pan you are cooking the chicken in; and, bring to medium high heat. Then, immediately reduce to medium low heat. You DO NOT want it to boil. Let it simmer a good 10 minutes, uncovered. Remove from the heat, cool, and strain. You can use a fine mesh colander, hand held strainer, coffee filter, or double thick cheese cloth. You just want to end up with 'flavored' oil. Once you strain the oil; add the lemon juice, zest; and, a pinch of salt. Set to the side to keep warm. If you made this ahead of time, just reheat in the microwave or on the stove. If you have any leftover oil; it is great over grilled vegetables, salads, or seafood.

Step 3: Chicken ... Let the chicken set on the counter, and come to room temperature. Butterfly the chicken by cutting it horizontally, but NOT all the way through. You want to open it up like a book. Then, place between two sheets of plastic wrap; and lightly pound it out flat. You don't want this thin; but, you just want to even it out. This will allow the chicken to cook evenly. You can use a meat mallet, rolling pin; or heavy pot to do this.

Step 4: Once the chicken is pounded out; season with plenty of salt and pepper on both sides.

Step 5: Bread ... Before you cook the chicken, toast your bread first. A little oil in the same pan you made your oil in - just a little is all you need, not too much. You just want the bread crusty brown on each side; they only take a couple of minutes - medium high to high heat. Then, set to the side, it's done.

Step 6: Chicken ... Personally, I like to set the brick in the pan before I add the oil to heat up. Just a few minutes on each side. It really helps the chicken to cook quicker. It isn't necessary; but, I usually do it.

Step 7: Now, add a little more oil the the pan, and bring to medium high heat once again. Then, add the chicken, drizzle a little olive oil on top of the chicken and set the hot brick on top. The hot brick will help to cook the chicken quickly. This is very fast; so, only 4-5 or so minutes per side is all that is needed. After 4 minutes, remove the brick and flip. Return the brick to the top of the chicken; and, cook another couple of minutes and check the temperature. It takes between 8-12 minutes, depending on the size of the breasts. Once the chicken reaches 160-165, transfer to a plate, and cover with foil.

Step 8: Escarole ... In the same pan you cooked the chicken in; add the escarole. There should be enough drippings from the chicken in the pan to cook the escarole. Cook a few minutes on each side. You want it lightly browned and wilted, but no more. Then, cut off the tough stem, and rough chop; season very lightly with salt and pepper.

Step 9: Plate ... Add the escarole to the plate; then, the ciabatta, chicken, and drizzle the oil over the top. The oil becomes the dressing for the dish. Garnish with lemon wedges and shaved pecorino romano cheese.

Step 10: ENJOY! Roasted cherry tomatoes or grilled tomato halves would be a perfect side dish.