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.
Stem and mince parsley.
Cut potato into ¾" cubes.
Peel, trim, and cut carrot into ½" pieces.
Combine panko, goat cheese (breaking up with your hands if needed), parsley (reserve a pinch for sauce), 2 tsp. olive oil, 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.
Cook the Potato
Heat 2 Tbsp. olive oil in a large oven-safe non-stick pan over medium-high heat.
Add potato to hot pan and stir 1 minute. Cover, reduce heat to medium, and cook 5 minutes, stirring once halfway through. Uncover, place pan in 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.
Cook the Chicken
Place chicken breasts on prepared baking sheet. Top each breast with goat cheese-panko mixture. Press to coat chicken evenly. 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.
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.
Make the Sauce
Heat 1 tsp. olive oil in pan used to cook potatoes over medium heat. 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. Bon appetit!