Title: Potato Baked Chicken
Categories: Entree Chicken Poultry
Yield: 4 Servings

1		Large (8-oz) potato, peeled
3	tb	(or 4) Dijon mustard
1		Large clove garlic, minced
2		Whole large chicken breasts
		(1 lb), skinned and split
		Lengthwise
1 1/2	ts	Olive or cooking oil
		Ground black pepper
		Snipped fresh parsley,
		Cilantro, rosemary or chives

In food processor fitted with a medium shredding disc, coarsely shred potato. Or, shred with a grater. Transfer shredded potato to bowl of ice water; let stand 5 minutes.

Meanwhile, in a small bowl, combine mustard and garlic; mix well. Rinse chicken and pat dry. Brush or spread mustard mixture on meaty side of chicken breast halves. Place chicken, bone side down, on a foil-lined baking pan.

Drain potato. Thoroughly pat dry with paper towels; place in medium 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 preheated 425F. oven 35-40 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 until golden, watching closely.) Sprinkle with desired herb. Serve immediately.

Gloria and Dan Propp Olympians, Willamettans Northern Sunbathing Association

1992 SEARS, Geri, ed. Nude with Cookbook The Willamettans 37000 Parsons Creek Road Springfield, OR 97478

Submitted by John Hartman Indianapolis, IN 15 May 1996

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