1 lg. potato (8 oz.), peeled OR
Crystal Farms shredded potatoes
3-4 tbsp. Dijon-style mustard
1 lg. clove garlic, minced
2 whole lg. chicken breasts (1 lb.)
1 1/2 tsp. olive oil or cooking oil
Pepper

Preheat oven to 425 degrees. Skin chicken breasts and split in half. Coarsely shred the potato; transfer to a bowl of ice water, let stand 5 minutes. It's easier to use the already shredded potatoes.

In a small bowl combine the mustard and garlic; mix well. Rinse chicken and pat dry. Spray your baking pan (or dish) with Mazola no-stick or line the pan with foil. Place chicken in pan; spread the mustard mixture over top.

Drain the potato; thoroughly pat dry (if using fresh potato). Mix with oil in bowl. Top each piece of chicken with potato in an even layer forming a "skin". Sprinkle lightly with pepper.

Bake for 35-40 minutes or until chicken is no longer pink. (If potatoes are not browning, transfer to broiler for about 5 minutes.)

I chose to lower the temperature to 350 degrees and bake about 1 hour and it did not require any further browning.