Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/4-inch rounds. To a baking sheet, add potatoes, Italian Seasoning and 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper, then toss to coat. Roast in the bottom of the oven, flipping rounds over halfway through, until golden-brown, 25-28 min.

While the potatoes roast, pat chicken dry with paper towels. Carefully slice into centre of each chicken breast, lengthwise and parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book. Season both sides with salt and pepper. Pour panko into a shallow dish. Coat chicken all over with mayo. 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. (TIP: It’s okay if it doesn't cook all the way through at this step!) Remove the pan from heat. Transfer chicken to a foil-lined baking sheet.

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

Peel, then mince or grate garlic. Cut broccoli into bite-sized pieces. Heat a large non-stick pan over medium heat. When hot, add 2 tbsp butter (dbl for 4 ppl), swirl pan until melted, 1 min. Add broccoli and 2 tbsp water (dbl for 4 ppl). Stir to combine. Cook, covered, stirring occasionally, until tender, 5-6 min. Add garlic. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper.

Divide chicken Parmesan, crispy potatoes and garlicky broccoli between plates.