Peel potatoes and cut into small chunks.

Bring a medium pot with potato chunks covered in water to a boil over medium-high heat. Cook until tender, 10-12 minutes.

Drain potatoes in a colander and return to pot. Set aside.

While potatoes cook, prepare ingredients.

Trim bottom end from broccolini and cut into 2" lengths.

Stem and mince parsley.

Mince garlic.

In a mixing bowl, combine sour cream, half the parsley (reserve remaining for garnish), basil oil, and a pinch of pepper. Set aside.

Pat chicken breasts dry.

Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan and cook undisturbed until browned on one side, 2-3 minutes.

Transfer chicken, seared side up, to one half of prepared baking sheet. Wipe pan clean and reserve.

Toss broccolini with 2 tsp. olive oil and a pinch of salt and pepper on empty half of baking sheet. Spread into a single layer on their side.

Roast in hot oven until broccolini is tender and chicken reaches a minimum internal temperature of 165 degrees, 12-15 minutes.

While chicken and broccolini roast, prepare potato cakes.

Add chicken breading, garlic, 1/4 tsp. salt, and a pinch of pepper to pot with potatoes. Mash until combined and mostly smooth.

Form into four patties, 3"-wide. If potato mixture is too dry to form cakes, return to pot and add water, 1 Tbsp. at a time, until desired consistency is reached.

Return pan used to sear chicken to medium heat and add 1 Tbsp. olive oil and butter. Let melt, 30-60 seconds.

Add potato cakes to hot pan and cook until browned, 2-3 minutes per side.

Remove from burner. Season with a pinch of salt.

Plate dish as pictured on front of card, topping chicken with red pepper pesto and remaining parsley (to taste). Top potato cakes with herb crema. Bon appétit!