1 lg. potato (8 oz.) peeled
3 to 4 tbsp. Dijon style mustard
1 lg. clove garlic, minced
2 whole chicken breasts (1 lb.) skinned and split
1 1/2 tsp. olive oil
Ground black pepper
Snipped fresh parsley

Shred your potato with a grater or food processor whichever you prefer. Transfer shredded potato to a bowl of ice water; let stand 5 minutes.

Meanwhile in a small bowl combine mustard and garlic mix well. Rinse chicken and pat dry. Brush or spread mustard mixture evenly on meaty side of chicken breast halves. Place chicken bone side down, on a foiled line baking pan.

Drain potato. Drain well. Pat dry with paper towels, place in a medium mixing bowl. Add olive oil, toss to mix well. Top each piece of chicken with about 1/2 cup potato mixture in an even layer like forming a skin. Sprinkle lightly with pepper.

Bake at 425 degrees for 35 to 40 minutes or until chicken is cooked and potato shreds are golden. Sprinkle with parsley. Makes a nice light meal.