6 skinless, boneless chicken breast halves
1 1/2 potatoes, peeled and cubed
1 teaspoon salt
1 1/2 cups milk
2 teaspoons water
1 teaspoon olive oil
Heat oil in large skillet over medium low heat. Mix garlic, salt and pepper in small bowl. Cook for 5 minutes, stirring constantly. Remove from heat; stir in chicken fat. Cool to room temperature.
Preheat oven to 400 degrees F (200 degrees C).
Stir chicken into butter-stuffed potato mixture. Mix in salt, milk and water. Mix in olive oil. Place chicken mixture in wire rack or metal baking dish. Place salad greens over top. Place tomatoes over chicken.
Bake uncovered in preheated oven for 20 minutes or until chicken is browned and juices run clear. Serve chicken uncovered.