1 lg. potato
3 to 4 tbsp. Dijon-style mustard
1 lg. clove garlic, minced
2 whole lg. chicken breasts (1 lb. skinned & split in half)
1 1/2 tsp. olive oil or canola oil
Snipped fresh parsley, cilantro, rosemary or chives

Shred potato in food processor or by hand. Transfer shredded potato to a bowl of ice water; let stand for 5 minutes. Stir together the mustard and garlic; mix well. Rinse chicken and thoroughly pat dry. Brush or spread the mustard mixture evenly on the meaty side of the chicken breast halves. Place the chicken, bone-side down on a foil- lined 15 x 10 x 1 inch baking pan.

Drain shredded potato and thoroughly 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 1/3 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 potato is not browning, place under broiler about 5 minutes or until golden. Sprinkle with desired herb. 4 servings.