Goat Cheese-Crusted Chicken

Step 1 – Prepare the Ingredients

Stem and mince parsley. Cut potato into ¾” cubes. Peel, trim, and cut carrot into ½” pieces. Mince garlic. Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add panko to hot pan and toast until light golden brown, 30-60 seconds. Remove from burner. Let panko cool 5 minutes. Wipe pan clean and reserve. Combine cooled panko, goat cheese, parsley (reserve a pinch for sauce), ¼ tsp. salt, and ¼ tsp. pepper in a mixing bowl. Pat chicken breasts dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper.

Step 2 – Cook the Potatoes

Heat 2 Tbsp. olive oil in a large oven-safe non-stick pan over medium-high heat. Add potatoes to hot pan and stir 1 minute. Cover, reduce heat to medium, and cook 5 minutes, stirring halfway through. Uncover, place pan in hot oven, and roast until golden brown and tender, 20-22 minutes, stirring halfway through. Remove from oven, season with a pinch of salt and pepper, and transfer to a plate. Wipe pan clean and reserve. While potatoes roast, start chicken.

Step 3 – Cook the Chicken

Place chicken breasts on prepared baking sheet. Top each chicken breast evenly with goat cheese-panko mixture, pressing gently to adhere. Roast until well-browned and chicken reaches a minimum internal temperature of 165 degrees, 15-18 minutes. Remove from oven and rest 5 minutes. While chicken roasts, make carrot mash.

Step 4 – Make the Carrot Mash

Add carrot pieces to boiling water and cook until very tender, 12-15 minutes. Drain in a colander and return to pot. Add 1 Tbsp. evaporated milk (reserve remaining for sauce) and 1 tsp. olive oil. Mash until carrot forms a coarse puree. Season with a pinch of salt and pepper. Set aside and keep warm.

Step 5 – Make the Sauce

Return pan used to cook potatoes to medium heat and add 1 tsp. olive oil. Add garlic to hot pan and cook until fragrant, 30 seconds. Add remaining evaporated milk, bring to simmer, and cook until slightly thickened, 3-4 minutes. Remove pan from burner and swirl in butter and remaining parsley. Plate dish as pictured on front of card, placing sauce on a plate and topping sauce with chicken. Bon appétit!