Halve potatoes and cut into 1/2" pieces.

Coarsely chop almonds.

Trim woody ends off asparagus.

Mince parsley, leaves and stems.

Peel and halve shallot. Slice halves into thin strips.

Place panko on a plate. In a mixing bowl, combine cream cheese, goat cheese, almonds, parsley, and a pinch of pepper. Form cheese mixture into two evenly-sized logs.

Pat chicken breasts dry. Cover chicken with plastic wrap and pound with a heavy object to an even 1/4" thickness. Remove plastic wrap and season chicken on both sides with a pinch of salt and pepper.

Place cheese log in center of chicken. Starting at the narrow end, gently roll chicken up. Don't worry if the chicken tears.

Place rolled chicken on panko and flip or roll until evenly and completely coated. Set chicken aside, seam-side down.

Place potatoes on one side of prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Massage oil, salt, and pepper into potatoes.

Spread into a single layer on their side. Roast in hot oven, 15 minutes.

Remove from oven. Potatoes will finish cooking in a later step.

While potatoes roast, cook chicken.

Heat 2 tsp. olive oil in a medium non-stick pan over medium heat.

Add chicken to hot pan, seam side down. Turn occasionally until browned on all sides and chicken reaches a minimum internal temperature of 165 degrees, 15-20 minutes.

If chicken browns too quickly, lower heat to medium-low. Add more oil if needed.

Remove from burner. Remove chicken to a plate and tent with foil.

In another mixing bowl, combine asparagus, shallot, 1 tsp. olive oil, and a pinch of salt and pepper.

Transfer asparagus and shallot to empty side of baking sheet and spread into a single layer on their side. Baking sheet will be hot! Use a utensil.

Roast again in hot oven until vegetables are fork-tender, 8-10 minutes.

Plate dish as pictured on front of card, topping potatoes with garlic and herb butter. Bon appétit!