Before starting, preheat the oven to 450°F. Wash and dry all produce. Heat Guide for Step 2 : 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Cut potatoes into 1/4-inch rounds. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Arrange potatoes in a single layer. Roast in the middle of the oven until golden-brown, 25-28 min.

Meanwhile, whisk together mayo, Dijon, 1 tsp horseradish, 1/4 tsp sugar (dbl both for 4 ppl) and 1/4 tsp cracked black pepper in a medium bowl. (NOTE: Reference heat guide.) Set aside. Roughly chop parsley.

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, then season with 1/2 tsp seasoned salt (dbl for 4 ppl) and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry until golden-brown and cooked through, 3-4 min per side.**

When chicken is cooked through, remove the pan from heat, then transfer chicken to a plate. Brush half the white BBQ sauce over top. Cover to keep warm. Carefully wipe the pan clean.

Heat the same pan over medium-high. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted, 30 sec. Add garlic puree and corn. Cook, stirring occasionally, until corn is warmed through, 2-3 min. Season with salt and pepper. Stir in half the parsley.

Slice chicken. Divide chicken, buttery corn and potatoes between plates. Spoon any chicken juices from the plate and remaining white BBQ sauce over chicken. Sprinkle remaining parsley over top.