Panko-Crusted Chicken

Cook sweet potato in the boiling water until easily pierced with a fork, 12-15 minutes. In last 8 minutes of cook time, place a colander or steamer basket on top and add carrots and broccoli. Cover and steam until broccoli is tender, and potatoes can be easily pierced with a fork, 7-8 minutes. Transfer veggies to a bowl. Season, then set aside. Drain sweet potato and return to saucepan. Add butter (for the mash) to sweet potato and season generously with salt. Mash until smooth. Cover to keep warm.

While the veggies are cooking, place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a shallow bowl, combine the plain flour, salt (for the chicken) and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Dip the chicken steaks into the flour mixture, followed by the egg, and finally in the panko breadcrumbs. Transfer to a plate.

Heat a large frying pan over a medium-high with enough olive oil to coat the base of the pan. When the oil is hot, cook the chicken and until golden, 3-5 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate lined with paper towel.

Finely chop the garlic (see ingredients). In a small microwave-safe dish, combine the butter (for the sauce) and garlic. Season with salt and pepper. Microwave in 20 second bursts until melted. Finely chop the parsley. Stir the parsley through the garlic butter. TIP: If you don't have a microwave, you can melt the butter in a small saucepan.