Before starting, preheat the oven to 450F. Wash and dry all produce. 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 salt and pepper. Stir together panko and Parmesan cheese in a shallow dish. Coat chicken all over with mayo. Working with one chicken breast at a time, press both sides into panko mixture 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. Sear until golden-brown, 1-2 min per side. Transfer chicken to a parchment-lined baking sheet. Roast in the middle of the oven until chicken is cooked through, 12-14 min.**

Meanwhile, peel, then cut potatoes into 1-inch pieces.Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.

Meanwhile, heat the same pan (from step 2) over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then peas. Cook, stirring often, until tender-crisp, 3-4 min. Season with salt and pepper to taste.

Thinly slice green onion. Drain and return potatoes to the same pot, off heat. Roughly mash 2 tbsp butter and 3 tbsp milk (dbl both for 4 ppl) into potatoes until mashed. Add Dill Garlic Spice Blend and green onions. Season with salt and pepper, then stir to combine.

Divide mash, chicken and peas between plates.