Prep 5 mins
Cook 35 mins
Weight Core Plan dinner recipe.
- 1 medium potato
- 2 tablespoons Dijon mustard
- 1⁄2 teaspoon chopped garlic
- 1 lb boneless skinless chicken breast
- 1 teaspoon olive oil
- 1⁄4 teaspoon lemon juice
- 1 teaspoon pepper
- Preheat oven to 425
- Arrange chicken on a 9x9 baking dish that has been sprayed with non-stick coating.
- In small bowl, mix mustard and garlic and spread over top of chicken.
- Grate potato and mix well with oil and lemon juice.
- Spread the potato mix over the chicken and sprinkle with pepper.
- Bake at 25-35 mins until chicken is done and potatoes are golden brown.
I found this dish to be basically good, but needs a little work. After reading the other reviews, I added thyme to the mustard mixture and sprinkled about 1/4 c. onions over the chicken before adding the potatoes. I did find the Dijon to be a bit overpowering and didn't blend as well as I had hoped. Possibly increasing the amount of onions would be helpful. I will probably made this again in a pinch, but it needs a little work before I'll serve it for company.
Made this for *Pick A Chef - Spring 2008* and had a very enjoyable meal. I loved the crispy potatoes which reminded me of a simple kugel dish. My guess is some grated onions in this would be sublime. The chicken wrapped in the potato shell remained tender, not easy to do in the oven with cutlets but I thought the seasoning did not fully lend itself to my palate. Though I love Dijon, I felt some other additions might have elevated the condiment and made the dish stronger. More lemon would have been great and perhaps an herb such as oregano or thyme. That said the technique here is great and one that I would certainly use again.
Very easy, quick to make and different for sure. The mustard flavor really packs a wallop and tries to take over the dish. Combined with the texture of the grated potato, DH thought we were having sauerkraut with chicken. ;-) I liked the crispness of the potatoes and will tinker with the ingredients to find a way to tone down the Dijon. Thanks for posting the recipe!