Total Calories: 392
1 Pat the chicken dry. With a large chef's knife or poultry shears, split the chicken along the backbone. On a cutting board, open the chicken flat like a book. Cut out the keel bone that separates the breasts. Remove the wing tips and second wing section at the joint. Flatten the chicken by pounding it gently with a rubber mallet or other heavy object. Sprinkle it generously on both sides with salt and pepper.
2 Choose a skillet that will hold the flattened chicken as well as the weight. Choose a second heavy skillet or pan that will be able to press the chicken down evenly. Cover the underside with foil, folding the foil edges over the inside of the pan to secure it. If necessary for weight, fill the foil-covered skillet with bricks.
3 Pour the oil into the cooking skillet and heat over medium heat. Add the chicken skin-side down. Place the weight on top. Cook until the skin is golden brown, 12 to 15 minutes.
4 Slide a thin spatula under the chicken to loosen it from the pan. Carefully turn the chicken skin-side up. Replace the weight and cook the chicken until the juices run clear when the thigh is pierced, about 12 minutes more. Serve hot with lemon wedges.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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