1 lg. potato, peeled
3 tbsp. Dijon mustard
1 clove garlic, minced
2 lg. whole chicken breasts, skinned and split
1 1/2 tsp. olive oil
Black pepper
Parsley, rosemary or chives

Shred potato in a food processor or with grater. Put shredded potato in a bowl of ice water and let stand for 5 minutes.

Combine mustard and garlic. Brush mustard/garlic mixture evenly on meaty side of chicken breasts which have been rinsed and patted dry. Place chicken (bone side down) in a foil lined 15x10x1 inch baking pan.

Drain potato and thoroughly pat dry. Put in mixing bowl with olive oil and toss to mix well. Top each piece of chicken with about 1/3 cup of the potato mixture forming a "skin". Sprinkle lightly with pepper. Bake in 425 degree oven for 35 to 40 minutes. If potato skins do not brown, place under broiler for 3 to 5 minutes, but watch closely. Sprinkle with herb. 4 servings.