Tuesday, October 2, 2007

Crispy Potato Chicken

1 lb. boneless, skinless chicken breasts
2 T Dijon mustard
1/2 tsp. garlic, chopped
1 potato, grated
1/2 tsp. oil
1/2 tsp. lemon juice
1 tsp. pepper

Arrange chicken breasts in a 9x9" baking pan that has been sprayed with non-stick cooking spray. Set aside. Combine mustard and garlic together, and spread over chicken breasts. Set aside. Mix potato, oil, and lemon juice together; spread over chicken breasts. Sprinkle with pepper. Bake at 425 degrees for 25-35 minutes of until juices run clear when pierced with a fork.

Kansas City, MO

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