0.5 cup marcona almonds or spanish peeled toasted ( , nuts available in bulk section of many markets)
4 skin-on chicken breasts bone-in
1 cup flat-leaf parsley generous
4 large cloves garlic
2 tablespoons grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick)
1 lemon zest cut into wedges
4 servings olive oil extra-virgin for liberal drizzling
Equipment
food processor
frying pan
oven
grill
Directions
Preheat a heavy bottomed skillet over medium-high to high heat and preheat oven to 400 degrees F.
Combine the garlic, parsley, almonds and lemon zest in food processor and pulse to grind into a dry paste. Loosen skin on chicken and layer 1/4 of the mixture under the skin on each piece of chicken. Wash your hands, grease the breasts with a liberal drizzle of extra-virgin olive oil and season with grill seasoning.
Place skin side of the breasts down in the skillet and top with another, smaller skillet. Weight the pan with a brick. Cook to crisp skin, 6 to 8 minutes.
Transfer the pan to hot oven and roast for 15 minutes.
