2 Boneless-Skinless Chicken Breasts

1 oz Shredded Parmesan Cheese

1/3 oz Butter

1/2 tsp Garlic Salt

10 oz Mashed Potatoes

8 oz Broccoli Florets

1 oz Cream Cheese

3/4 oz Roasted Garlic & Herb Butter

1/2 tsp Garlic & Parsley Seasoning

1 tsp Italian Seasoning Blend

Cut broccoli into bite-sized pieces

In a microwave-safe bowl, combine mashed potatoes, cream cheese, and plain butter. Stir vigorously and set aside. Cream cheese and butter will melt as potatoes heat.

Pat chicken dry and season both sides with Italian seasoning and a pinch of salt and pepper.

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.

Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.

Remove from burner. Transfer chicken to a plate and tent with foil. While chicken cooks, continue recipe.

Place another medium non-stick pan over medium heat and add 1 tsp. olive oil.

Add broccoli, half the garlic salt (reserve remaining for potatoes), and 1/4 cup water to hot pan. Cover and cook until water is almost completely evaporated, 4-6 minutes. Uncover, and stir occasionally until tender, 2-3 minutes. Remove from burner.

Cover mashed potatoes with a paper towel. Microwave covered until heated through, 2-3 minutes, stirring once halfway through.

Carefully remove from microwave and uncover. Stir in shredded cheese, remaining garlic salt, and garlic and parsley seasoning until thoroughly combined.

Plate dish as pictured, topping chicken with garlic and herb butter.