Cut potatoes into evenly-sized chunks. Bring a medium pot with potatoes covered by water to a boil.

Once boiling, cook until fork-tender, 15-18 minutes.

Reserve 1/4 cup potato cooking water. Drain potatoes in a colander and return to pot. Add sour cream, 2 Tbsp. reserved potato cooking water, 1/4 tsp. salt, and a pinch of pepper to hot pot. Mash until combined and smooth. If too thick, add additional reserved potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Stir in Parmesan.

Remove from burner. Cover and set aside.

While potatoes cook, continue recipe.

Pat chicken dry. Place chicken on a separate cutting board. Hold knife blade parallel to the board and carefully make a lengthwise cut through the center of chicken, using your free hand to steady chicken. Stop short of opposite edge so chicken remains in one piece. Open chicken as you would a book.

Season both sides with a pinch of salt and pepper.

In a mixing bowl, mash softened cream cheese and half the pesto (reserve remaining for sauce) until combined and smooth.

Divide cream cheese-pesto mixture evenly between chicken breasts, placing in center. Fold chicken in half over filling. Wipe bowl clean and reserve.

In bowl used for cream cheese-pesto mixture, combine half the cornstarch (remaining is yours to use as you please!) and 3 Tbsp. water. Evenly spread panko on a plate.

Place a medium non-stick pan over medium-high heat and add 2 Tbsp. olive oil. Let oil heat, 5 minutes.

Evenly spread cornstarch-water mixture on one side of chicken. Place chicken onto panko, cornstarch mixture-side down, pressing gently to adhere.

After 5 minutes, 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. If it doesn't brown, increase heat.

Lay chicken away from you, panko-side down first, in hot oil and cook until beginning to brown, 2-4 minutes per side.

Remove from burner. Transfer chicken, panko-side up, to one side of prepared baking sheet. Wipe pan clean and reserve.

While chicken sears, trim green beans, if necessary.

Place green beans on empty side of baking sheet and toss with 1 tsp. olive oil and a pinch of salt and pepper. Spread into a single layer on their side.

Roast in hot oven until green beans are bright green and chicken reaches a minimum internal temperature of 165 degrees, 12-15 minutes.

While chicken and green beans roast, continue recipe.

Return pan used to cook chicken to medium-low heat. Add marinara, remaining pesto, and 2 Tbsp. water to hot pan. Bring to a simmer.

Once simmering, stir occasionally until combined and heated through, 2-3 minutes.

Remove from burner.

Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!