Tex-Mex Chicken Under a Brick

Ingredients

• Kosher salt and freshly ground black pepper
• ¼ cup plus 2 Tbs. fresh lime juice
• 2 fresh jalapeños, cored, seeded, and chopped (for more heat, include the ribs and seeds)
• 2 Tbs. tequila
• 2 large ripe red tomatoes (about 12 oz. total), cored and cut into ½-inch dice
• 4 boneless skinless chicken breast halves (6 to 8 oz. each), trimmed, rinsed, and patted dry
• 3 cloves garlic, finely chopped
• + 3 more ingredients
• • ¼ cup plus 2 Tbs. extra-virgin olive oil
  • ¾ cup chopped fresh cilantro, plus 4 sprigs for garnish
  • 1 tsp. cumin seeds

Wrap two bricks (or two large cast-iron skillets), in foil (shiny side out). Arrange the breasts in a baking dish. Generously season them on all sides with 1-1/2 tsp. salt, pepper, the cumin seeds, and the garlic. Combine the cilantro and jalapeños in a medium bowl; pat half of this mixture onto ...

View full recipe at Fine Cooking