Suggested sides: Roasted green beans as well as sweet potatoes mashed with sour cream and butter
Served with roasted potatoes and steamed broccoli.
About 40 minutes before serving, start the potatoes: heat the oven to 425°F. Cut the potatoes into bite-size pieces, toss with the olive oil, salt and pepper, and roast for 25–30 minutes until golden, turning once. If the oven is already in use at a lower temperature, roast on another rack and allow 10–15 minutes longer.
Combine panko, cheese, and smoked paprika-garlic blend in a shallow dish. Preheat oven to 425F.
Pat chicken dry with paper towel. Carefully slice into the centre of each chicken breast lengthwise and parallel to the cutting board - leaving 1/2 inch intact on the other end. Open up chicken like a book, and season both sides with salt and pepper.
Coat one side of each chicken breast with mayo. Firmly press mayo-coated side into panko mixture to adhere, one at a time.
Transfer chicken to a parchment-lined baking sheet, coated-side up. Bake chicken on the middle oven rack until cooked through (18-20 mins).
Steam or microwave the broccoli until tender, about 5 minutes, then toss with the butter, a squeeze of lemon and a pinch of salt.