Crispy Potato Chicken
| Yield: | 4 Servings |
| Categories: |
| 1 | lg | Potato (8 ounces); peeled |
| 3 | tb | Dijon-style mustard; (up to 4) |
| 1 | Clove garlic (large); minced | |
| 2 | lg | Chicken breasts (about 1 pound); skinned and split in half |
| 1 1/2 | ts | Olive oil or cooking oil |
| Ground black pepper | ||
| Fresh parsley; cilantro, rosemary or chive, snipped |
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