1 large potato
3 to 4 tablespoon Dijon mustard
1 large clove garlic
2 large chicken breasts, (Skin)
1 1/2 tsp. olive oil
Ground pepper
Snipped parsley or chives

Shred potato. Place shredded potato in ice water for 5 minutes. Combine mustard and garlic. Mix well. Rinse chicken and pat dry. Brush with mustard. Place chicken on FOIL LINED baking pan. DRAIN POTATOES, pat dry. Place in bowl. Add oil and toss well. Top with potato. Sprinkle with pepper. Bake 425 degrees for 35 to 40 minutes. If potatoes are not crisp, place on broil for 5 minutes. 7 grams of fat. 253 calories.