Everyone loves chicken and here is the crispiest skin and most delicious chicken breast you can make in less than 20 minutes. This method of cooking, weighting the chicken, is called “chicken under a brick” but a weighted skillet is easier to manage then bricks.
Cover beans with boiling water and soak them for 1 hour. Rinse and add to a medium pot with rosemary, onion and bay leaf. Cover beans with a couple of inches of water and bring to boil. Reduce heat to keep beans at a low, rolling boil and cook until tender, 30-40 minutes. Drain and discard rosemary stem, onion and bay.
Combine half the garlic and all of the herbs in a small bowl. Loosen the skin from the chicken and rub spices across the breast meat. Replace skin and season with salt and pepper.