Pat chicken dry and season both sides with a pinch of pepper.

Cover chicken with plastic wrap and use a heavy object to pound to an even 1/4"-1/2" thickness.

Place pretzel crumble on a plate and spread into an even layer. If you receive whole pretzels, finely crush pretzels until consistency of breadcrumbs. For best results, place in a plastic bag and crush with a heavy object. Combine pretzels and a pinch of salt on a plate.

Place chicken in pretzel crumble and flip to coat, pressing gently to adhere to both sides. Rest, 2 minutes.

While chicken rests, thinly slice chives.

Cut lemon into wedges.

Line a plate with a paper towel.

Place a large non-stick pan over medium-high heat and add 4 tsp. olive oil. Add chicken to hot pan and cook undisturbed until browned on one side, 2-3 minutes.

Lower heat to medium. Flip chicken and cook until chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes.

Remove from burner. Transfer to towel-lined plate and rest, 2 minutes.

Wipe pan clean and reserve.

While chicken rests, continue recipe.

Return pan used to cook chicken to medium heat. Add 2 tsp. olive oil, 1/4 cup water, and carrots. Bring to a simmer.

Once simmering, cover and cook until water is mostly evaporated and carrots are tender, 3-5 minutes.

Uncover and stir often until lightly browned, 2-4 minutes.

Add butter and stir to combine. Remove from burner.

While carrots cook, continue recipe.

Add mashed potatoes, cream cheese, and garlic pepper to a microwave-safe bowl. Cream cheese will melt as potatoes heat. Cover with a damp paper towel. Microwave until heated through, 2-3 minutes.

Carefully remove from microwave and stir vigorously to combine.

Plate dish as pictured on front of card, topping mashed potatoes with chives. Squeeze lemon wedges over chicken to taste. Bon appétit!