Chicken: Crispy Potato Chicken
Source of Recipe
Lighthearted Everyday Cooking, Anne Lindsay
List of Ingredients
1 1/3 Cups Potatoes Peeled And Shredded -- (about 8 oz)
3 Tablespoons Dijon mustard
1 Large Garlic Clove minced
4 Chicken Breasts Without Skin About 2 Pounds
1 1/2 Teaspoons Olive Oil
Pepper
Minced fresh parsley coriander OR chivesRecipe
Place potatoes in bowl of ice water; let stand 5 minutes.
In small bowl, combine mustard and garlic. Rinse chicken and pat dry. Spread mustard mixture evenly over meaty side of chicken breasts; place bone-side down in foil-lined baking pan. Drain potato; pat dry with paper towel. In bowl, toss potato with olive oil, mixing well.
Evenly spread about 1/3 cup potato shreds over each breast to form "skin". Sprinkle lightly with pepper. Bake in 425�F oven for 35 to 40 minutes or until chicken is no longer pink inside and potato is golden. (If potatoes are not browning, broil for about 5 minutes or until golden, watching closely.) Sprinkle with chopped herbs to taste. Serve immediately.
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