Crispy Mexican Chicken

Saw this recipe at Amanda's Cookin' and thought it was such a great idea.  It's like getting hash browns right on top of your chicken with very little fuss.  

This was super easy to put together and we all seemed to like it.  

Here's  her recipe:

1 8-oz baking potato, peeled and shredded

1/4 cup nonfat buttermilk  (I used regular milk since I didn't have buttermilk)

1 tsp chili powder

1 tsp dried oregano

1/2 tsp ground cumin

1/4 tsp ground red pepper

4 6-oz skinned chicken breast halves

cooking spray

1 tsp vegetable oil

Place shredded potato in ice water, let stand 5 minutes.

Combine buttermilk and next four ingredients. Brush mixture over both sides of the chicken. Line a baking sheet with foil, coat foil with cooking spray. Place chicken pieces on pan.

Drain potato, pat dry with paper towel. Place in small bowl, add oil, toss gently. Spoon 1/3 cup potato mixture over each chicken breast half, spread evenly.

Bake at 425 F for 35-40 minutes (mine baked longer, about 50 minutes, use an instant read thermometer inserted into the thickest part of the breast, done at 165 F).

Earlier in the week I got a fun freebie from Post Cereals.  Along with Raisin Bran, I got all these little containers of different kinds of fiber to compare.  I had no idea that polydextrose and maltodextrin were fibers.  They're both pretty powdery compared to the others.