• Wash and dry produce. • Trim, peel, and grate carrots on the largest holes of a box grater. Dice tomato into 1⁄2-inch pieces. TIP: If you added any other items to your meal (apps, sides, and/or dessert), you can get started on them now!

• Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add panko, salt, and pepper; cook, stirring, until golden brown, 2-3 minutes. Turn off heat; transfer to a small bowl. Wipe out pan. Heat a second large dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper- towel-lined plate. Once bacon is cool enough to handle, roughly chop.

• Pat chicken* dry with paper towels. Season all over with Fry Seasoning, salt, and pepper. • Heat a drizzle of oil in pan used for panko over medium-high heat. Add chicken; cook until browned and cooked through, 5-6 minutes per side. (TIP: If chicken is browning too quickly, reduce heat to medium and cover until cooked through.) Transfer to a cutting board.

• Place 1 TBSP butter (2 TBSP for 4 servings) in a second small microwave-safe bowl. Cover with plastic wrap; microwave until melted, 30-60 seconds. • Stir in half the garlic powder (all for 4), salt, and pepper.

• Halve and toast baguette. • Brush as much garlic butter as you like onto cut sides of toasted baguette.

• Thinly slice chicken crosswise. • Serve chicken, mixed greens, carrots, tomato, toasted panko, Italian dressing, honey Dijon dressing, and Parmesan family style and let everyone build their own plate. Serve with garlic bread on the side. Serve chopped bacon alongside salad bar. Chicken is fully cooked when internal temperature reaches 165°. Bacon is fully cooked when internal temperature reaches 145°.