Yield: 4 servings
|1 large||Potato (8 ounces), peeled|
|3 tablespoons||Dijon-style mustard (or more)|
|1 large||Clove garlic, minced|
|2||Whole chicken breasts (1 pound), skinned|
|And split in halve|
|1½ teaspoon||Olive oil or cooking oil|
|Ground black pepper|
|Snipped fresh parsley, cilantro, rosemary,|
In a food processor fitted with a medium shredding disk, coarsely shred the potato. (OR, shred with a grater.) Transfer the shredded potato to a bowl of ice water; let stand for 5 minutes.
Meanwhile, in a small bowl combine the mustard and garlic; mix well.
Rinse the chicken and thoroughly pat dry. Brush or spread the mustard mixture on the meaty side of the chicken breast halves.
Place the chicken, bone side down, in a foil lined 15 x 10 x 1-inch baking pan.
Drain the potato. Thoroughly pat dry with paper towels. (For crisp, golden potato "skin", make sure you pat the potato shreds as dry as possible.) Place the potatoes in a medium mixing bowl. Add the olive oil; toss to mix well. Top each piece of chicken with about ⅓ cup of the potato mixture in an even layer, forming a "skin". Sprinkle lightly with pepper.
Bake in a 425 F oven for 35 to 40 minutes or until the chicken is no longer pink and the potato shreds are golden. (If potatoes are not browning, transfer pan to broiler. Broil for about 5 minutes or until golden, watching closely.) Sprinkle with the desired herbs.
Makes 4 servings.
[ BETTER HOMES AND GARDENS, March 1990 ] Posted by Fred Peters.