Ingredients:
1 large potatoes, peeled ( about 8 oz)
3 -4 tablespoons dijon-style mustard
1 large garlic cloves, minced
4 (6 ounce) bone-in skinless chicken breast halves
1 1/2 teaspoons olive oil or 1 1/2 teaspoons cooking oil
ground black pepper
fresh parsley or fresh cilantro or fresh rosemary or fresh chives, snipped
Directions:
Coarsely shred the potato. Transfer shredded potato to a bowl of ice water; let stand for 5 minutes.
Stir together the mustard and garlic; mix well. Rinse chicken and thoroughly pat dry. Brush or spread the mustard mixture evenly on the meaty side of the chicken breast halves. Place the chicken, bone-side down, on a foil-lined 15 x 10 x 1 inch baking pan.
Drain shredded potato. Thoroughly pat dry with paper towels (this step is important); place in a medium mixing bowl. Add olive oil, toss to mix well. Top each piece of chicken with about 1/3 cup potato mixture in an even layer, forming a “skin”. Sprinkle lightly with pepper.
Bake in a 425 degree oven for 35 to 40 minutes or until chicken is no longer pink and potato shreds are golden. (If potatoes are not browning, transfer pan to broiler. Broil about 5 minutes or till golden, watching closely.) Sprinkle with desired herb.
Servings: 4
Time preparation: 0 min.
Time total: 35 min.