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Crispy Potato Chicken

sugarchic
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(Low-calorie and low-fat)

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• 1 medium potato
• 2 T dijon mustard
• 1/2 tsp. chopped garlic
• 1 pound boneless skinless chicken breasts (I used thighs; they're my fave.)
• 1 tsp oil (I used olive oil.)
• 1/4 tsp. lemon juice (to prevent potato from turning gray)
• 1 tsp. pepper (or spice of your choice)

Preheat oven to 425'F.

Arrange chicken in baking dish that has been sprayed with non-stick coating.

Mix mustard and garlic. Spread over top of chicken.

Grate potato and mix well with oil and lemon juice.

Spread over chicken, and sprinkle with spices.

Bake until chicken is done and the potatoes are golden and crunchy. (Baking time will vary on thickness of meat and how hot your oven is. I baked it almost an hour. It's done with the juices run clear.)