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Recipe submitted by Michael Holowis, Pottstown, PA

Potato Crusted Chicken

8 boneless, skinless chicken thighs
1/3 cup cultured buttermilk
1 tablespoon olive oil
2 tablespoons seasoned rice vinegar
3 tablespoons Dijon mustard
1 medium baking potato, peeled and shredded
1 medium yam, peeled and shredded
1/4 cup firmly packed brown sugar
1/4 cup seasoned bread crumbs
2 tablespoons parsley flakes
Red leaf lettuce

1. In medium bowl, place chicken and buttermilk; cover and marinate in refrigerator 15 minutes.
2. In small bowl, whisk together olive oil, vinegar and mustard; place in large frypan and add chicken in single layer. Saute over medium heat 6 minutes per side. Transfer chicken, meatiest side up, to 13x9x2-inch baking dish lined with foil.
3. In medium bowl, mix together baking potato, yam, brown sugar, bread crumbs and parsley flakes; spoon evenly over chicken.
4. Bake in 350 degree F. oven about 45 minutes or until chicken is fork tender.
5. Garnish with red leaf lettuce.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.