Hot Pepper Chicken Under a Brick
- Season the chicken with salt and black pepper. In a small dish, combine 2 tablespoons olive oil, the mustard, and the crushed red pepper. Spread the mixture all over the chicken. Place chicken, meaty side down, in a nonstick skillet. Set a piece of foil loosely over the chicken, then place a plate or smaller pan on top and weigh it down with a brick or some cans.
- Cook the chicken over medium heat until cooked through, about 25 minutes.
- While the chicken cooks, whisk together the vinegar, marmalade, and poppy seeds, then stream in the remaining 3 tablespoons olive oil. Toss the tomatoes, cucumber, and arugula with the dressing and season with salt and pepper.
- In a small bowl, combine parsley, banana peppers, and pepper juice. Top the chicken with the parsley-pepper mixture and serve with the salad and the bread.