Crispy Potato Chicken
Fresh chives have a wonderful, distinct flavor. Many grocers sell chive plants for the same price as the cut herbs. Keep a plant on your window sill for a handy supply of freshly snipped chives anytime.
1 large (8-ounce) potato
3 Tbsp Dijon mustard
2 cloves garlic, minced
4 skinless, boneless chicken breasts (about 4 ounces each)
1 tsp olive oil
1/4 tsp pepper
1/2 tsp fresh chives or parsley
Shred potato. Place in a bowl of ice water. Let stand for 5 minutes.
Meanwhile, mix mustard and garlic in a small bowl. Place chicken in a medium baking dish. Brush or spread mustard mixture evenly over chicken.
Preheat oven to 425°F. Drain potatoes well; pat dry with paper towels. Combine potatoes and oil in a bowl.
Divide potato mixture among chicken. Top with pepper and chives. Bake chicken about 20 minutes. Turn oven to broil. Broil chicken 8 inches from heat for about 10 minutes.
To save time for this chicken and potatoes recipe, you can use 1 cup frozen shredded potatoes and eliminate step 1.