Peel and cut potatoes into large evenly-sized chunks.

Bring a medium pot with potato chunks covered by water to a boil. Once boiling, cook until fork-tender, 14-18 minutes.

Reserve 1 cup potato cooking water. Drain potatoes in a colander and return to pot. Add 2 Tbsp. butter (not included in your box) (reserve remaining for sauce), cream cheese, half the Parmesan (reserve remaining for garnish), 1/4 cup potato cooking liquid, 1/4 tsp. salt, and a pinch of pepper. Mash until smooth. If too dry add remaining potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside.

While potatoes boil, prepare ingredients.

Trim ends off green beans.

Mix remaining butter (not included in your box) and hot sauce in a mixing bowl until completely combined. Set aside.

Pat chicken dry and, on a separate cutting board, slice each breast lengthwise into four equal strips, about ¾" wide.

Season all over with a 1/4 tsp salt and a pinch of pepper.

Carefully, crack 1 large egg (not included in your box) open and pour into a mixing bowl. Whisk or stir vigorously until yolk and white is combined.

Set up a breading station: place 1/4 cup flour (not included in your box) on a plate, mixing bowl with egg next, and last, place panko on another plate.

Place a chicken strip on flour plate first, coating completely. Then dip in egg, coating completely. Then place on panko, flipping to coat and pressing gently to adhere panko.

Place breaded chicken strip on a plate and repeat with remaining chicken strips.

Place a medium pan over medium-high heat and add 3 Tbsp. olive oil. Let heat, 5 minutes.

While oil heats, line a plate with a paper towel.

After 5 minutes, test oil temperature by adding a pinch of flour to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.

Lay chicken breasts away from you in hot oil and flip every 3-5 minutes until golden brown and chicken reaches a minimum internal temperature of 165 degrees, 10-14 minutes.

Transfer chicken to towel-lined plate. Tent with foil and rest at least 5 minutes.

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.

Add green beans to hot pan and stir occasionally until tender, 8-10 minutes.

If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes.

Top with tomato seasoning 1/4 tsp salt and a pinch of pepper. Remove from burner.

Plate dish as pictured on front of card, garnishing mashed potatoes with remaining Parmesan. Bon appétit!