• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Crush almonds in their bag (make a small slit in the bag and use a rolling pin or pan to crush the nuts). Cut broccoli into bite-size pieces if necessary. Dice potatoes into 1⁄2-inch pieces. Mince chives.

• For Panko Topping: Place 1 TBSP butter(2 TBSP for 4 servings) in a medium microwave-safe bowl; microwave until melted, 30 seconds. Stir in panko, 2 TBSP cheddar, 1⁄4 tsp Fry Seasoning (you’ll use the rest later), salt, and pepper. • For Almond Topping: Place 1 TBSP butter(2 TBSP for 4) in a separate medium microwave-safe bowl; microwave until melted, 30 seconds. Stir in crushed almonds, 2 TBSP cheddar, 1⁄4 tsp Fry Seasoning (you’ll use the rest later), salt, and pepper.

• Pat chicken dry with paper towels; season all over with remaining Fry Seasoning, salt, and pepper. Place on one side of a lightly oiled baking sheet (for 4 servings, spread chicken out across entire sheet). • Evenly spread a thin layer of mayonnaise onto tops of chicken (you might not use it all); mound with your choice of panko mixture and/or almond mixture, pressing 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 sheet.) • Roast on top rack until broccoli is browned and tender and chicken is cooked through, 18-22 minutes (for 4, roast broccoli on middle rack and chicken on top rack) (if broccoli is done before chicken, carefully remove from sheet and continue roasting chicken). TIP: For a deeply golden crust, broil chicken for the last 2-3 minutes.

• Meanwhile, 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. Return potatoes to pot.

• To pot with potatoes, add sour cream, half the chives, remaining cheddar, and 1 TBSP butter (2 TBSP for 4 servings). Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.

• Divide chicken, mashed potatoes, and broccoli between plates. Top mashed potatoes with remaining chives. Serve. ***Poultry is fully cooked when internal temperature reaches 165°.***