Instructions: Place potatoes in bowl of ice water; let stand 5 minutes.

In small bowl, combine mustard and garlic. Rinse chicken and pat dry.

Spread mustard mixture evenly over meaty side of chicken breasts; place bone-side down in foil-lined baking pan. Drain potato; pat dry with paper towel. In bowl, toss potato with olive oil, mixing well. Evenly spread about 1/3 cup potato shreds over each breast to form "skin". Sprinkle lightly with pepper. Bake in 425F oven for 35 to 40 minutes or until chicken is no longer pink inside and potato is golden. (If potatoes are not browning, broil for about 5 minutes or until golden, watching closely.) Sprinkle with chopped herbs to taste. Serve immediately.

Makes 4
servings.

Note: Jane Freiman, New York restaurant critic and author, created this great recipe for project LEAN (Low-fat Eating for Americans Now). For a crisp, golden potato topping, be sure to pat the potato shreds as dry as possible.

NOTES : This was excellent! Because my son hates mustard of every type I used BBQ sauce to coat his chicken and then I put the grated potato onto the chicken breast to cook. I think that I should bottle the aroma of the Dijon mustard and grated garlic smell- the aroma wafted through our house.

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