1 lg. potato (8 oz.), peeled
3-4 tbsp. Dijon style mustard
1 lg. clove garlic, minced
2 whole lg. chicken breasts (1 lb.), skinned & split in half
1 1/2 tsp. cooking oil
Ground black pepper

Coarsely shred potato. Let set in bowl of ice water 5 minutes.

Combine mustard and garlic; mix well. Rinse chicken and thoroughly pat dry. Brush or spread mustard mixture evenly on the meaty side of the chicken breast halves. Place the chicken bone side down on foil lined baking pan.