Peel potatoes and cut into small chunks.

Bring a medium pot with diced potatoes covered in water to a boil over medium-high heat. Cook until tender, 10-12 minutes.

Drain potatoes in a colander and return to pot. Set aside.

While potatoes cook, prepare ingredients.

Trim bottom end from broccolini and cut into 2" lengths.

Mince garlic.

Mince parsley, leaves and stems.

In a mixing bowl, combine ricotta, half the parsley (reserve remaining for garnish), basil oil, and a pinch of salt and pepper. Set aside.

Pat chicken breasts dry.

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

Transfer chicken, seared side up, to one half of prepared baking sheet. Wipe pan clean and reserve.

Toss broccolini with 2 tsp. olive oil and a pinch of salt and pepper on empty half of baking sheet. Spread into a single layer on their side.

Roast in hot oven until broccolini is tender and chicken reaches a minimum internal temperature of 165 degrees, 12-15 minutes.

While chicken and broccolini roast, prepare potato cakes.

Add chicken breading, garlic, 1/4 tsp. salt, and a pinch of pepper to pot with potatoes. Mash until chunky.

Form into four patties, about 3"-wide. If potato mixture is too dry to form cakes, return to pot and add water 1 Tbsp. at a time until desired consistency is reached.

Return pan used to sear chicken to medium heat and add 2 Tbsp. olive oil. Add potato cakes to hot pan and cook until browned, 2-3 minutes per side.

Remove from burner.

Plate dish as pictured on front of card, topping chicken with red pepper pesto and potato cakes with ricotta mixture. Garnish with remaining parsley. Bon appétit!