Chicken With Potato Crust

This is a super easy recipe I got from the Philadelphia Inquirer years ago. Chicken cooks up really moist. This is simple and leaves room for variations, like marinating the chicken, adding vegetables under the potatoes, etc. I have used the marinade from Pan Fried Paprika, Garlic and Lemon Dijon Chicken Breasts and it worked nicely; I also added some shredded carrots in with the chicken.

• Ready In: 50 mins
• Serves: 3

Ingredients

• 3 -4  boneless skinless chicken breasts
• 2  cups frozen hash browns, thawed
• 1  tablespoon olive oil
• 2  tablespoons  good prepared mustard (I like country dijon)
•  salt
•  pepper

Directions

1. Mix mustard and olive oil with thawed hash browns. Add salt and pepper to taste.
2. Place chicken breasts in baking dish.
3. Cover with mustard potato mixture.
4. Bake 40 minutes at 375 or till chicken is done.