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    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 chives

    Recipe



    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 425ºF 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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