Potato-Crusted Chicken with Cauliflower

Name: Potato-Crusted Chicken with Cauliflower
Yield: Serves 4
Ingredients: 1 head, cauliflower (2 pounds), cored and cut into 2-inch florets; 1/4 cup, olive oil; , Salt and pepper; 1 cup (2 1/2 ounces) crushed, kettle-cooked potato chips; 1 slice, hearty white sandwich bread, torn into 1-inch pieces; 1 tablespoon chopped, fresh tarragon; 2 tablespoons, Dijon mustard; 4 (6- to 8-ounce), boneless, skinless chicken breasts, trimmed

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Appears in Cook's Country February/March 2013

Main Courses

Chicken

Weeknight

We roast the cauliflower on one rack and cook the chicken on another in the same 450-degree oven.

SERVES4

TIME30 minutes

WHY THIS RECIPE WORKS

We roast the cauliflower on one rack and cook the chicken on another in the same 450-degree oven.

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