Now is your chance to take your chicken breast game to new heights when you top it with this crispy goat cheese crust. Start by stirring the panko-goat cheese mixture together, pressing it onto a chicken breast, and tossing it in the oven. Serve it next to oven-roasted potatoes and a carrot mash, and you have a meal that’s a real stunner.

  • ¼ oz. Parsley
  • 5 oz. Canned Evaporated Whole Milk
  • 2 Russet Potatoes
  • 4 Carrots
  • 2 Garlic Cloves
  • ½ cup Panko Breadcrumbs
  • 1 oz. Goat Cheese
  • 2 Boneless Skinless Chicken Breasts
  • 1 tbsp Butter
  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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!

You Will Need: Olive Oil, Salt Pepper, Cooking Spray,

1 Medium Pot 1 Baking Sheet 1 Large Oven-Safe Non-Stick Pan 1 Mixing Bowl 1 Colander

Before you cook: Preheat oven to 400 degrees; Bring a medium pot of lightly salted water to a boil; Thoroughly rinse produce and pat dry; Prepare a baking sheet with foil and cooking spray