• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • In a small bowl, combine panko, Parmesan, Fry Seasoning, a large drizzle of olive oil, and a pinch of salt and pepper.

• Pat chicken* dry with paper towels; season all over with salt and pepper. Place in 1 aluminum tray. (For 4 servings, divide between 2 trays.) • Evenly brush tops of chicken breasts with sour cream. Mound coated sides with panko mixture, pressing to adhere.

• Cut broccoli florets into bite-size pieces if necessary. Toss in second aluminum tray with a drizzle of oil, salt, and pepper. (For 4 servings, divide broccoli between remaining 2 trays.) • Place trays on middle rack. Roast until chicken is crispy and cooked through and broccoli is tender and lightly browned at the edges, 15-20 minutes. TIP: Broccoli may finish before chicken—if so, remove from oven and continue roasting chicken.

• Meanwhile, halve baguette lengthwise. When chicken has 5 minutes left, toast baguette in oven or toaster oven until lightly golden. • Spread cut sides of baguette with garlic herb butter. • Divide chicken, broccoli, and garlic bread between plates. Serve.