1 lg. potato, peeled
4 tsp. Dijon mustard
1 lg. garlic clove, minced
2 whole lg. chicken breasts, skinned and split in half
1 1/2 tsp. olive oil or cooking oil
Pepper
Herbs

Coarsely shred potato. Transfer shredded potato to bowl of ice water and let stand for 5 minutes.

Combine the mustard and garlic; mix well. Rinse chicken and thoroughly pat dry. Spread the mustard mixture evenly over the meaty side of the chicken breast halves. Place chicken boned side down on a foil lined 15x10x1 inch baking pan.

Drain potato thoroughly, pat dry with paper towels and place in a medium mixing bowl. Add olive oil; toss to mix well. Top each piece of chicken with about 1/3 cup potato mixture in an even layer, forming a skin. Sprinkle lightly with pepper.

Bake in a 425 degree oven for 35 to 40 minutes or until chicken is no longer pink and potato shreds are golden. If potatoes do not brown, broil about 5 minutes or until golden, watching closely. Sprinkle with desired herb. Makes 4 servings.