You can save several dollars per pound on the price of chicken if you purchase a whole roaster or fryer chicken and cut it into your favorite serving pieces. Use leftovers to make a quick chicken salad.
1 cup brown potatoes
1 clove garlic
1/4 cup pimientos
1/4 cup tomato sauce
4 chicken breasts
1/4 cup fresh basil
Preheat oven to 450°F. Grease a baking sheet. Combine potatoes, garlic, pimientos and tomato sauce in a medium bowl.
Place chicken on prepared baking sheet. Sprinkle basil over chicken.
Spread potato mixture evenly over chicken.
Bake chicken until juices run clear when meat is pierced with a knife, about 25 minutes.
Use a garlic press to make quick work of mincing garlic cloves. You don't even need to peel the cloves first.