45 ml dijon mustard 3 tbsp
2 garlic cloves, finely chopped
1/2 juice of lemon
4 chicken breasts, skin removed
325 ml potatoes, peeled & grated 1 1/2 cup
7 ml olive oil 1 1/2 tsp
salt, pepper & chives to taste
In a bowl; combine mustard, garlic and lemon juice; brush mixture on chicken. Place chicken in a ovenproof dish and set aside.
In a bowl; mix together potatoes and olive oil. Cover each chicken breast with the potatoes; season to taste.
Cook in preheated 425 F (220 C) oven for 30 minutes until potatoes are golden and the meat is no longer pink inside.
Finish cooking on broil for approximately 5 minutes. Garnish with chopped chives.
Serves 4