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. 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.
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.
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.
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
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!