Crispy Potato Chicken
In a food processor fitted with a medium shredding disk, coarsely shred the potato (or, shred with a grater).
- 1 large - Potato, peeled
- 3 tablesoons - Dijon-style mustard
- 1 large - Clove garlic, minced
- 2 Whole - Chicken breasts (1-pound), skinned & split in half
- 1½ teaspoons - Olive oil or cooking oil
- Ground - Black pepper
- Snipped - Fresh parsley, cilantro, rosemary or chives
Transfer the shredded potato to a bowl of ice water; let stand for 5 minutes.
Meanwhile, in a small bowl combine the mustard & 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" 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 1/3 cup of the potato mixture in an even layer, forming a "skin".
Sprinkle lightly with pepper.
Bake in a 425° 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 and broil for about 5 minutes or until golden, watching closely).
Sprinkle with the desired herbs.