Wash and dry all produce. Preheat oven or toaster oven to 400 degrees. Mince or grate garlic. Put garlic, 2 TBSP butter, and 1 tsp Italian seasoning in a small, microwave-safe bowl (we’ll use the rest of the seasoning later). Heat in microwave until butter is melted, about 30 seconds.

Halve baguettes lengthwise and place on a baking sheet cut-side up. Brush with garlic butter. Toast in oven or toaster oven until golden brown, 8-10 minutes.

Heat 2 TBSP oil in a large pan over medium-high heat (use a nonstick pan if you have one). Mix together panko and remaining Italian seasoning on a plate. Season with salt and pepper. Place chicken on another plate and season with salt and pepper. Brush all over with 1 TBSP sour cream (we sent more). Dip into panko mixture, pressing to adhere.

Add chicken to pan and cook until no longer pink in center and panko is golden brown, 2-4 minutes per side. Remove from pan and set aside on a paper-towel-lined plate.

While chicken cooks, cut tomato into wedges. Halve lemon; cut one half into wedges. Toss tomato, cranberries, and arugula with a squeeze of lemon and a large drizzle of olive oil in a medium bowl. Season with salt, pepper, and more lemon (to taste).

Divide chicken, salad, and garlic toasts between plates. Serve with lemon wedges on the side for squeezing over.