• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes into 1⁄2-inch pieces. Cut broccoli into bite-size pieces if necessary. • Place 1 TBSP butter (2 TBSP for 4) in a medium microwave-safe bowl; microwave until melted, 30 seconds. Stir in mozzarella, panko, 1 tsp Italian Seasoning (2 tsp for 4), salt, and pepper. (Use the rest of the Italian Seasoning as you like.)

• Lightly oil a baking sheet or coat with nonstick spray. • Pat chicken dry with paper towels; season all over with salt and pepper. Place on one side of prepared sheet (for 4 servings, spread chicken out across entire sheet). Mound mozzarella crust onto tops of chicken, pressing firmly to adhere (no need to coat the undersides).

• Toss broccoli on opposite side of sheet from chicken with a drizzle of olive oil, salt, and pepper. (For 4 servings, toss broccoli on a second baking sheet; roast on middle rack.) • Roast on top rack until chicken is cooked through and broccoli is tender, 18-22 minutes. (If broccoli is done before chicken, carefully remove from sheet and leave chicken roasting.) TIP: For a deeply golden crust, broil chicken for the last 2-3 minutes.

• Place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Reserve 1⁄2 cup potato cooking liquid, then drain and return potatoes to pot. Keep covered off heat until ready to mash. • While potatoes cook, place bacon in a large, dry pan over medium-high heat. Cook, turning occasionally, until crispy, 6-10 minutes. Transfer to a paper-towel-lined plate.

• While potatoes and bacon cook, finely dice tomato. Pick parsley leaves from stems; finely chop leaves. Zest and quarter lemon. • In a small bowl, combine tomato, chopped parsley, a big squeeze of lemon juice, and a drizzle of olive oil. Taste and season with salt and pepper.

• Mash potatoes with sour cream and 2 TBSP butter(3 TBSP for 4 servings) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. • Roughly chop bacon; add half to mashed potatoes. Season with salt and pepper. • Sprinkle broccoli with lemon zest to taste. • Divide mashed potatoes, broccoli, and chicken between plates. Spoon tomato topping over chicken; top potatoes with remaining bacon. Serve with remaining lemon wedges on the side. ***Pork is fully cooked when internal temperature reaches 145°.*** ***Poultry is fully cooked when internal temperature reaches 165°.***