The Can't Cook Book: Recipes for the Absolutely Terrified! by Jessica Seinfeld Read Free Book Online

timer, a “brick” (like a large can of tomatoes).
Don’t Panic: You only need to have the patience to wait for the browning and crisping that occurs.
     
    1.   Wash the chicken and pat dry with paper towels. Measure 1 / 2 tsp. of the salt, then pinch and sprinkle over the tops. Then season the tops with 1 / 4 tsp. of the pepper (about 12 turns on a pepper mill). Turn the chicken over and season the same way with the remaining 1 / 2 tsp. salt and 1 / 4 tsp. pepper. Wash and dry the rosemary sprigs.
     
    2.   Place your large skillet on the stove and turn the heat to medium-high. Measure and pour in the oil and heat until it shimmers (1 to 2 minutes). Using tongs, place all of the chicken skin side down in the skillet. Pull the rosemary leaves from their sprigs and sprinkle over the chicken. Place another skillet on top of the chicken and weight it down with something heavy (like a large can of tomatoes or perhaps you have a brick lying around your kitchen?).. Set the timer for 10 minutes.
     
     
     
    3.   Lay out a few paper towels on your counter. After 10 minutes, lift the weighted skillet off the chicken (onto the paper towels) so you can check if the chicken skin is a deep golden brown. It may need to cook 2 to 3 minutes more. Once the skin looks nice and brown, flip the chicken over. Again, weight it down with the skillet and continue to cook until cooked through (you can cut into a piece to make sure it’s no longer pink), 3 to 5 minutes more.
     

FAST & JUICY HERB-GRILLED CHICKEN
    ACTUAL WORK TIME: 15 minutes | TOTAL TIME: 20 minutes | SERVES: 4
     
    To make this recipe even easier, use the George Foreman grill.
     
    4 boneless, skinless chicken breasts (6 to 8 oz. each)
    1 T. chopped fresh flat-leaf parsley
    1 T. chopped fresh thyme
    1 T. chopped fresh rosemary
    1 tsp. olive oil
    1 / 2 tsp. kosher salt ( 1 / 4 tsp. + 1 / 4 tsp.)
    1 / 4 tsp. freshly ground black pepper ( 1 / 8 tsp. + 1 / 8 tsp.)
    1 lemon, cut into quarters
    Tools needed: George Foreman grill or panini press, cutting board, chef’s knife, meat pounder or rolling pin.
    * How-to:
    Chop rosemary, thyme, and parsley
Don’t Panic: Pounding your chicken to get it to an even thickness is cathartic!
     
    1.   Heat a George Foreman grill or panini press to medium-high heat. Wash the chicken and pat dry with paper towels. One at a time, place the chicken breasts in a ziptop bag and, using a meat pounder or rolling pin, pound to an even 1 / 2 -inch thickness. Wash and chop the herbs * and combine them.
     
     
    2.   Measure the oil and drizzle a few drops on each breast. Rub to coat entirely. Measure 1 / 4 tsp. of the salt, then pinch and sprinkle over the tops. Then season the tops with 1 / 8 tsp. of the pepper (about 6 turns on a pepper mill). Turn the chicken over and season the same way with the remaining 1 / 4 tsp. salt and 1 / 8 tsp. pepper.
     
    3.   Sprinkle both sides of the chicken with the herbs. Place the chicken in the grill (you may be able to cook a few pieces at once, depending on the size of your grill) and cook until it’s no longer pink (cut into a piece to make sure), about 3 minutes. Cut the lemon into quarters and serve with the chicken.
     

Crispy Chicken Cutlets with Arugula & Lemon
    ACTUAL WORK TIME: 25 minutes | TOTAL TIME: 25 minutess | Serves: 4
     
    This is the first dish I mastered, at the age of seventeen. It’s delicious as is, or you’re just one step away from Chicken Parm.
     
    1 large bunch arugula
    2 boneless, skinless chicken breasts (8 oz. each)
    1 / 4 c. whole wheat flour
    2 large eggs
    3 / 4 c. dried bread crumbs
    3 T. grated Parmesan
    3 / 4 tsp. kosher salt, plus more for the salad
    1 / 4 tsp. freshly ground black pepper, plus more for the salad
    7 T. olive oil (3 T. + 2 T. + 2 T.)
    2 lemons, cut into wedges
    Tools needed: cutting board, chef’s knife, meat pounder or rolling pin, salad spinner, measuring cups and spoons, cheese grater (if grating it yourself), fork, 1 shallow bowl, 4 plates, large