Instructions: In food processor fitted with a medium shredding disc, coarsely shred potato. Or, shred with a grater. Transfer shredded potato to 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 on meaty side of chicken breast halves. Place chicken, bone side down, on a foil-lined baking pan.

Drain potato. Thoroughly pat dry with paper towels; place in medium 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 preheated 425F. oven 35-40 minutes or until chicken is no longer pink and potato shreds are golden. (If potatoes are not browning, transfer pan to broiler. Broil about 5 minutes or until golden, watching closely.) Sprinkle with desired herb. Serve immediately.

Gloria and Dan Propp
Olympians, Willamettans

The Willamettans

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