1 lb Yukon Gold potatoes, peeled and cut into small pieces
1/4 cup rice milk
5 Tbls EVOO
zest of 1/2 lemon, slice the rest into wedges
salt & pepper
4 chicken breasts
2 Tbls fresh chopped parsley
Oven to 400. Boil the potato chunks in enough water to just cover them. Simmer until tender. Drain and return them to their pan. Add the milk, 4 Tbls olive oil, and lemon zest. Mash until smooth. Season with salt & pepper.
Pound chicken breasts flat. Place a layer of the mashed potatoes on top of the breast, and roll up. Hold with a toothpick. Season chicken with salt & pepper. Place in a roasting pan, drizzle with olive oil. Bake until golden, about 50 minutes. Serve with those lemon wedges.
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