Crispy Potato Chicken

By SallySmo

Ingredients

• 1 lg potato, peeled
• 3-4 T Dijon mustard
• 1 lg clove garlic, minced
• 4 chicken breasts, skinned
• 1 1/2 Tbsp oil
• Black pepper and parsley, cilantro, chives

Preparation

Step 1

Shred potatoes in a food processor and let stand 5 minutes in ice water.

Combine mustard, garlic and brush on to chicken. Place chicken on a foil-lined pan.

Drain potato and dry thoroughly. Add oil to potato and top the meaty side of the chicken with the potato mixture. Sprinkle with pepper.

Bake at 425°F for about 35-40 minutes. If not browning, broil for 5 minutes. Top with desired herbs.

-Sally Smolenski