Every plate crispy ceaser chicken

1.0 tbsp Sour Cream
1.0 tbsp Parmesan Cheese, shredded
10.0 ounces Chicken Breast (cooked), no skin, roasted
2.0 medium Carrots, raw
2.0 clove Garlic
4.0 cup Bird Eye Steamfresh Broccoli Florets
15.0 gram(s) Bread Crumbs, Panko (Japanese style), Kikkoman-1/2 cup, 30g
2.5 serving Golden Idaho Potatoes- 1 medium potato- Green Giant
2.0 tbsp Butter - Great Value Salted Sweet Cream
6.0 tsp kraft three cheese blend grated cheese
43.0 gram ceaser dressing

Wash and dice potatoes, finely chop garlic add to pan cook 20-25 min or until tender reserve about 1/4c of water drain. Add the butter, sour cream grated 3 cheese and hand mash.(I did not need reserve also did not peel the potatoes) Wash, peel and slice carrots into about 1" pieces. Lightly sprayed carrots and seasoned with pepper, cayenne pepper and nature's seasoning to taste I sprayed some foil with olive oil and roast on 1/2 of the cooking pan at 425° for about 10 min Mix panko breadcrumbs, shredded parmesan cheese and seasonings of choice. Pat dry chicken breast coat with panko mixture put on the chicken breast on the other side if pan with carrots. Top each with about ¼ of ceaser dressing mound top with more panko mox do not add to bottom of chicken. Put back I oven toast until carrots are browned and tender (about 12-15 minutes- I always cook my chicken a little longer) Top chicken with remaining dressing Serving Size: Makes about 4 4cup servings

Number of Servings: 4.0

Recipe submitted by SparkPeople user ITSALWAYSABTME.