4 boneless, skinless chicken breasts
4 tbsp. mustard
2 large baking potatoes, peeled, grated & dried
1/3 cup olive oil
1/2 tsp. white or black pepper
Heat oven to 400F. Sprinkle salt & pepper over chicken. Spread mustard over smooth side of each chicken breast. Toss potatoes with 1/2 tsp. salt & 1/2 tsp. pepper. Firmly press about 1/2 cup potatoes on top of each breast. Heat oil in skillet over med-high heat 2 minutes. Cook chicken potato side up, 3 minutes. Turn chicken w/spatula & cook 3-4 minutes until potatoes are golden. Transfer to a greased baking dish & bake 8-10 minutes until chicken is cooked through.
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