Preheat oven to 400 degrees

Set butter on counter to soften

Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry

Prepare a baking sheet with foil and cooking spray

Prepare the Ingredients Cut broccoli into bite-sized pieces, if necessary. Mince garlic. In a mixing bowl, combine butter and goat cheese. Set aside.

Prepare the Chicken Pat chicken breasts dry. Most chicken breasts are too thick to be pounded - they should be butterflied first. On a separate cutting board, cover chicken with plastic wrap and pound with a heavy object into an even ⅓" thickness. Use a disposable gallon-size freezer bag for easier clean-up. Season chicken on both sides with a pinch of salt and pepper. If using pork chops, follow same instructions.

Bread the Chicken Combine flour and ¼ cup water in another mixing bowl until a loose batter forms. Place panko and a pinch of salt in another mixing bowl. Heat canola oil in a medium non-stick pan over medium-high heat, 3-5 minutes. While oil heats, dredge a chicken breast in flour mixture, then place in panko, pressing to adhere. Repeat with second chicken breast.

Roast the Broccoli Place broccoli and garlic on prepared baking sheet and toss with 1 tsp. olive oil, ½ tsp. salt, and a pinch of pepper. Massage oil and seasoning into broccoli. Spread into a single layer and roast in hot oven until browned and fork-tender, 14-16 minutes. While broccoli roasts, fry chicken.

Fry Chicken and Finish Dish Line a plate with a paper towel. Test oil temperature by adding a pinch of panko to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. Carefully, add chicken to hot oil and cook until golden brown and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side. Transfer chicken to towel-lined plate. Season with a pinch of salt. If desired, slice chicken into ½" slices. Plate dish as pictured on front of card, placing a dollop of goat cheese butter on chicken. Bon appétit!