2 boneless, skinless chicken breasts, sliced in half horizontally (or 4 chicken cutlets)
1 Boursin® puck (take it out of fridge 30 min beforehand)
2 cups Panko breadcrumbs
6 large Victoria or russet potatoes, cut into 1/8-inch-thick slices
1 tablespoons sunflower oil
Salt and pepper
Place the Panko in a separate shallow bowl. Lightly spread Boursin® on both sides of the chicken. Working with 1 cutlet at a time, dredge both sides of the chicken through the Panko, pressing gently to adhere. Place the chicken on a plate.
Heat a few tablespoons of oil in a large skillet over medium-high heat. When the oil simmers, add the chicken and cook until the bottom side is golden brown, about 3–4 minutes. Carefully flip the chicken and cook until golden brown on the other side, about 3–4 minutes. Transfer to a plate and seasons with salt and pepper.
Serve the chicken warm topped with Boursin® cheese and rose-shaped potatoes. Enjoy!
Preheat the oven at 400°F. Lightly grease a 12-cup muffin tin.
Peel the potatoes and cut the potatoes using a mandolin or very sharp knife into 1/8-inch-thin slices.
Line potato slices in uneven layers (to resemble flower petals) in the prepared muffin tin, ending with some of the smaller pieces.
Cover with foil. Transfer to the oven and roast for 30 minutes. Remove the foil and continue cooking another 20–25 minutes or until the potatoes are tender and golden.
Serve immediately, sprinkled with a little salt and pepper.