Prep: Wash and dry all produce. Preheat the oven to 400 degrees. Bring a large pot of salted water to a boil. Bring another medium pot of salted water to a boil. Peel and dice the potatoes into 1-inch cubes. Trim the green beans. Combine the breadcrumbs and Italian seasoning in a shallow dish. Season with salt and pepper. Mince the garlic.

Cook the chicken: Brush or rub the chicken breasts with a thin layer of sour cream on all sides (reserving at least half for the mashed potatoes). Thoroughly coat each chicken breast in the breadcrumb mixture before placing onto a lightly oiled baking sheet. Place in the oven for about 20 minutes, until juices run clear when pierced with a knife.

Boil the potatoes: Place the potatoes into the large pot of boiling water. Boil about 15 minutes, until fork-tender. Drain and return to the same pot.

Cook the green beans: Place the green beans into the medium pot of boiling water. Cook 3-5 minutes, until tender. Drain and return to the same pot. Stir in the pesto and season with salt and pepper to taste. Cover to keep warm until the rest of the meal is ready.

Mash the potatoes: Add the Parmesan cheese, garlic, remaining sour cream, 2 Tablespoons butter, and 4 Tablespoons milk (if using) into the pot with the drained potatoes. Heat on low and mash with a potato masher or fork until smooth. Season generously with salt and pepper.

Finish: Serve the chicken milanese alongside the creamy Parmesan potatoes and pesto green beans. Enjoy!