Potato-Topped Chicken

You can save several dollars per pound on the price of chicken if you purchase a whole roaster or fryer chicken and cut it into your favorite serving pieces. Use leftovers to make a quick chicken salad.

Ingredients

1 cup brown potatoes

1 clove garlic

1/4 cup pimientos

1/4 cup tomato sauce

4 chicken breasts

1/4 cup fresh basil

Directions

1. Preheat oven to 450°F. Grease a baking sheet. Combine potatoes, garlic, pimientos and tomato sauce in a medium bowl.

2. Place chicken on prepared baking sheet. Sprinkle basil over chicken.

3. Spread potato mixture evenly over chicken.

4. Bake chicken until juices run clear when meat is pierced with a knife, about 25 minutes.