Recipe - Crispy Potato Chicken

1 lg Potato (8 ounces); peeled
3 tablespoon Dijonstyle mustard; (up to
4)
1 Clove garlic (large); minced
2 lg Chicken breasts (about 1
pound); skinned and split
in half
1 One half teaspoon Olive oil or cooking oil
Ground black pepper
Fresh parsley; cilantro,
rosemary or chive, snipped

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, boneside down, on a
foillined 15 x 10 x 1 inch baking pan.

Drain shredded potato. Thoroughly pat dry with paper towels; 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 re not browning,
transfer pan to broiler. Broil about 5 minutes or till golden, watching
closely.) Sprinkle with desired herb.

Nutrition information per serving: 253 cal., 36 g protein, 9 g
carbohydrates, 7 g fat (25% of cal. from fat), 96 mg cholesterol, 417 mg
sodium. U.S. RDA: 80% niacin

Recipe by: Better Homes and Gardens Low Calorie Recipes (April 1991)

Posted to MCRecipe Digest V1 #1068 by Carriej999@aol.com on Jan 31, 1998