(Betty Crocker)
4-6 skinless boneless chicken breast halves
1 pound small red potatoes, cut in quarter
⅓ cup mayonnaise or salad dressing
3 Tablespoons Dijon mustard
½ teaspoon pepper
2 cloves garlic, crushed
Chopped fresh chives, if desired
Heat oven to 350˚. Grease pan or line with foil for easier clean up. Place chicken in pan and potatoes on top. Mix remaining ingredients except chives; brush over chicken and potatoes. Make sure both sides of the chicken are brushed with dressing.
Bake uncovered 40-45 minutes or until potatoes are tender and juice of chicken is no longer pink when centers of thickest pieces are cut. Sprinkle with chives.
