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Crispy Potato-Chicken

 

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Submitted by: Cindy Mansfield from Cary, NC
Originally shared on the web 03/09/2011

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

Arrange chicken breasts in a 9"x9" baking pan that has been lightly sprayed with non-stick vegetable spray; set aside. Combine mustard and garlic together; spread over chicken breasts and set aside. Mix potato, oil and lemon juice together; spread over chicken breasts. Sprinkle with pepper; bake at 425 degrees for 25 to 35 minutes or until juices run clear when pierced with a fork. Serves 2.


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Enjoy this recipe from Meals in Minutes originally published 12/2003.

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