Pressed Chicken with Yellow Squash and Tomatoes

Ingredients

• Garlic

  Raw

  2 cloves, minced or 6g

• Tomatoes

  Red, ripe, raw, year round average

  3 ½ medium whole or 431g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Marjoram

  Spices, dried

  3 tsp or 2g

• Chicken breast

  Broilers or fryers, meat and skin, raw

  4 full breast (both fillets) or 1.16kg

• Squash

  Summer, scallop, raw

  2 ¾ cup slices or 358g

Directions

1. Coarsely chop tomatoes. Cut squash into 1/2-inch pieces.
2. Pat chicken dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers.
3. Add chicken, skin side down. Cover with a round of parchment paper, then a heavy pot or skillet, followed by a 3- to 5-pound weight (such as two 32-ounce cans or a brick wrapped in foil). Cook 10 minutes, then remove weight, pot, and parchment.
4. Turn chicken over and re-cover with a clean round of parchment, pot, and weight, then cook until just cooked through, about 8 minutes more. Transfer chicken to a plate and keep warm, covered.
5. Add squash, tomatoes, garlic, 2 teaspoons marjoram, and 1/4 teaspoon salt to fat in skillet. Cook over medium-high heat, stirring frequently, until squash is just tender and tomatoes have become saucy, 6 to 8 minutes. Stir in any juices from plate and season with salt and pepper. Spoon over chicken.
6. Sprinkle chicken and vegetables with remaining teaspoon marjoram and serve.

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