4 Servings 45 min Cook
2 Cloves, minced Garlic
3 1/2 Medium whole (2-3/5" dia) Tomatoes
2 Tbsp Olive Oil
3 Tsp Marjoram
8 Breast, bone removed Chicken Breast
2 3/4 Cup slices Squash
Coarsely chop tomatoes.
Cut squash into 1/2-inch pieces.
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.
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.
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.
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.
Sprinkle chicken and vegetables with remaining teaspoon marjoram and serve.
