Recipes:
# Potato-Topped Chicken
## INGREDIENTS
* 1 cup frozen hash brown potatoes, thawed
* 1 clove garlic, minced
* ¼ cup chopped pimientos
* ¼ cup tomato sauce
* 4 skinless, boneless chicken breasts (4 ounces each)
* ¼ cup chopped fresh basil
**SERVES 4**
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## Make Ahead
You can prepare the potato mixture in **step 1** up to **4 hours ahead**.
Cover and refrigerate until ready to use.
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## Variation
For a spicy twist, sprinkle each piece of chicken with **2 drops of hot pepper sauce** in **step 2**.
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### 1
Preheat oven to **450°F**.
Grease a baking sheet.
Combine potatoes, garlic, pimientos and tomato sauce in a medium bowl.
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### 2
Place chicken on prepared baking sheet.
Sprinkle basil over chicken.
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### 3
Spread potato mixture evenly over chicken.
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### 4
Bake chicken until juices run clear when meat is pierced with a knife, about **25 minutes**.
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## Make It Quicker
* Use a garlic press to make quick work of mincing garlic cloves. You don't even need to peel the cloves first.
