Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/4-inch rounds. Add potatoes, half the garlic salt and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with pepper, then toss to coat. Bake in the bottom of the oven, flipping halfway through, until tender and golden-brown, 23-25 min.

Meanwhile, peel, then mince or grate garlic. Combine garlic and mayo in a large bowl.Add Italian dressing and baby spinach to a medium bowl. Do not toss until step 6!

Pat chicken dry with paper towels. Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book. Season both sides with remaining garlic salt and pepper. Pour panko into a shallow dish. Add chicken to bowl with garlic-mayo mixture and toss to coat.Working with one chicken breast at a time, press both sides into panko to coat completely.

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry until golden-brown, 2-3 min per side. (NOTE: Chicken will finish cooking in step 5.) Remove the pan from heat. Transfer chicken to a foil-lined baking sheet.

Spoon marinara sauce over chicken, then sprinkle Parmesan over top.Bake in the middle of the oven until cheese is golden-brown and chicken is cooked through, 12-14 min.**

Toss salad to coat.Divide chicken Parmesan, crispy potatoes and salad between plates.