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CRISPY POTATO CHICKEN

Category:    Chicken, Potatoes
Yield: 4 servings
 
      1 lg Potato (8 ounces), peeled                And split in halve
      3 tb Dijon-style mustard (or         1 1/2 ts Olive oil or cooking oil
           -more)                                   Ground black pepper
      1 lg Clove garlic, minced                     Snipped fresh parsley,
      2    Whole chicken breasts (1                 -cilantro, rosemary,
           -pound), skinned                         Or chives
 
  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 1/3 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.  Serve immediately
  
  Makes 4 servings.

 

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