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Ingredients
- 1 lg. potato, peeled
- 3 tbsp. Dijon mustard
- 1 clove garlic, chopped
- 2 lg. whole chicken breasts, skinned and split
- 1 1/2 teaspoon extra virgin olive oil
- Black pepper
- Parsley, rosemary or possibly chives
Directions
- Shred potato in a food processor or possibly with grater. Put shredded potato in a bowl of ice water and let stand for 5 min.
- Combine mustard and garlic. Brush mustard/garlic mix proportionately on meaty side of chicken breasts that have been rinsed and patted dry. Place chicken (bone side down) in a foil lined 15x10x1 inch baking pan.
- Drain potato and thoroughly pat dry. Put in mixing bowl with extra virgin olive oil and toss to mix well. Top each piece of chicken with about 1/3 c. of the potato mix forming a "skin". Sprinkle lightly with pepper. Bake in 425 degree oven for 35 to 40 min. If potato skins don't brown, place under broiler for 3 to 5 min, but watch closely. Sprinkle with herb. 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 305g | |
| Recipe makes 2 servings | |
| Calories 393 | |
| Calories from Fat 155 | 39% |
| Total Fat 17.29g | 22% |
| Saturated Fat 4.27g | 17% |
| Trans Fat 0.17g | |
| Cholesterol 89mg | 30% |
| Sodium 352mg | 15% |
| Potassium 928mg | 27% |
| Total Carbs 25.83g | 7% |
| Dietary Fiber 3.8g | 13% |
| Sugars 1.29g | 1% |
| Protein 32.9g | 53% |
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