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August 8, 2011
Crispy Potato Chicken
Chicken Grilled & Broiled
Prep time:
10 minutesCooking time:
30 minutes“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.”
Ingredients
Serves 4
- 1 large (8-ounce) potato, peeled
- 3 tablespoons Dijon mustard
- 2 cloves garlic, minced
- 4 skinless, boneless chicken breasts (about 4 ounces each)
- 1 teaspoon olive oil
- 1/4 teaspoon pepper
- 1/2 teaspoon chopped fresh chives or parsley
Directions
1
Shred potato. Place in a bowl of ice water. Let stand for 5 minutes.
2
Meanwhile, mix mustard and garlic in a small bowl. Place chicken in a medium baking dish. Brush or spread mustard mixture evenly over chicken.
3
Preheat oven to 425°F. Drain potatoes well; pat dry with paper towels. Combine potatoes and oil in a bowl.
4
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.
Variations(0)
Reviews(0)
Cookin' xpress!
Cookin' xpress!
To save time, you can use 1 cup frozen shredded potatoes and eliminate step 1.
Great Pairings
Crunchy-Topped Lima Beans
There are two types of parsley: curly and Italian or flat-leaf. The Italian has more flavor, but may be more expensive. Either will produce a delicious casserole; use the one that's least expensive.
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