| 1 | Times (marinate 24 hours; skillet 20 mins) |
| 2 | in a large bowl place the chicken, garlic puree, rosemary, and olive oil. |
| 3 | Cover the bowl and let the chicken marinate for 24 hours in the refrigerator. |
| 4 | Turn the chicken occasionally. |
| 5 | in a large saute pan pour ?cup of the marinade and heat it on medium until it is hot. |
| 6 | Place the chicken in the pan, skin side down. |
| 7 | Place a brick that is wrapped in foil on topof the chicken. |
| 8 | Fry the chicken for 5 to 7 minutes, or until it is brown. |
| 9 | Turn the chicken over and place the brick back on top. |
| 10 | Fry it for 7 to 8 minutes, or until it is brown. |
| 11 | Turn the chicken back over to the skin side and fry it for 1 to 2 minutes more. |
| 12 | recipe by : sorrento grille, laguna beach, ca |
