• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Bring 2 TBSP butter (4 TBSP for 4) to room temperature. Wash and dry produce. • Using a heavy-bottomed pan or rolling pin, crush walnuts in their bag until finely ground. In a small bowl, combine walnuts, panko, a large drizzle of olive oil, salt, and pepper.

• Pat chicken* dry with paper towels and place on one side of a baking sheet (spread out across entire sheet for 4 servings). Season all over with half the Fry Seasoning (you’ll use more later), salt, and pepper. • Evenly spread tops of chicken with half the Honey Dijon Dressing (save the rest for serving). Mound coated sides with walnut mixture, pressing to adhere (no need to coat the undersides).

• Cut broccoli florets into bite-size pieces if necessary. • Toss broccoli on opposite side of sheet from chicken with a drizzle of olive oil; season with salt and pepper. (For 4 servings, add broccoli to a second sheet.)

• Roast chicken and broccoli on top rack until chicken is browned and cooked through and broccoli is tender, 15-18 minutes. (For 4 servings, roast chicken on top rack and broccoli on middle rack.)

• While chicken and broccoli roast, halve ciabatta. • In a second small microwave-safe bowl, combine softened butter and half the remaining Fry Seasoning (use the rest as you like). (TIP: If butter is not yet softened, microwave for 5-10 seconds before mixing with the seasoning.) Season with salt and pepper. • Spread seasoned butter onto cut sides of ciabatta and evenly sprinkle with Monterey Jack.

• When chicken has 5 minutes left, carefully place ciabatta cut sides up on same sheet. Return to oven until bread is toasted and cheese melts. • Halve ciabatta on a diagonal; divide between plates along with chicken and broccoli. Serve with remaining Honey Dijon Dressing on the side for dipping.