"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
4-6 boneless, skinless chicken breast 1 lb. small red potatoes 1/3 cup mayo 3 tablespoons Dijon mustard 2 cloves garlic, crushed 1/2 tsp pepper
Heat oven to 350º. Grease 13X9 pan. Place chicken and potatoes in pan. Mix remaining ingredients. Brush over chicken and potatoes. Bake uncovered for 30-35 minutes or until potatoes are tender and chicken is no longer pink.
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