1 lg. potato, peeled
4 tbsp. Dijon mustard
1 lg. clove garlic, minced
2 whole large chicken breasts (skinned and split in half or 1 lb. skinless boneless chicken breasts)
2 tbsp. olive oil
coarse ground black pepper
Snipped fresh parsley or chives

Coarsely shred potato (food processor). Put in a bowl of ice water for 5 minutes. Combine mustard and garlic, mix well. Rinse chicken and thoroughly pat dry. Brush or spread mustard mix on top of chicken. Place chicken on a foil lined baking pan. Drain potato. Thoroughly pat dry with paper towels. Then add olive oil and mix well. Top chicken with potato in a light, even layer. Sprinkle lightly with pepper. Bake at 425 degree oven for 35 to 40 minutes. Sprinkle with herbs and serve.

DIETITIAN'S NOTE:

A truly different taste surprise! Enjoy!