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Rinse the chicken breasts and pat dry with paper towels.
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Season both sides with salt and pepper and set aside.
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Peel the garlic and cut lengthwise into pieces.
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Use a small sharp knife to cut small holesĀ in the chicken breasts and stick the garlic pieces in the holes.
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Peel the potatoes and use a spiralizer to cut each one into spaghetti shaped strands.
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Wrap each chicken breast with the potato ribbons, leaving about 1 inch on each end of each chicken breast.
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Place a layer of paper towels beside the stovetop.
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Heat the clarified butter and olive oil in a skillet over medium-high heat. Swirl the two ingredients together in the pan to make sure they are combined.
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Add the wrapped chicken breasts and cook on all sides. You will have to turn the breasts in quarter turns to makes sure the entire potato jacket on each chicken breast is cooked thoroughly.
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When the potato jackets are golden brown and the chicken breasts are cooked through, remove from pan and let drain on the paper towels. Pat off any excess grease.
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Plate the crispy potato covered chicken breasts, then garnish the plate with fresh rosemary sprigs or your fresh herb of choice and serve.