Chicken Cordon Bleu with Mozz & Bacon

While bacon cooks, place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-12 minutes. Drain and return to pot; mash with 2 TBSP butter and ¼ cup milk (4 TBSP butter and ½ cup milk for 4 servings). Season with salt and pepper. Cover and keep warm until ready to serve.

Pat chicken dry with paper towels. Place between 2 large pieces of plastic wrap and pound with a mallet or rolling pin until chicken is about ¼ inch thick. Remove and discard top layer of plastic wrap. Season chicken all over with ¾ tsp garlic powder (1½ tsp for 4 servings), salt, and pepper. Keeping chicken on plastic wrap, arrange bacon and cheese on bottom halves of cutlets. Starting at the bottom, tightly roll up chicken, removing plastic wrap as you go.

In a small bowl, combine half the panko (all the panko for 4 servings), remaining garlic powder, a drizzle of oil, and a pinch of salt and pepper. Place stuffed chicken, seam sides down, on one side of a baking sheet (line sheet with foil first for easier cleanup). Brush each piece (including the ends) with 1 tsp sour cream. Coat with panko mixture, pressing to adhere. Toss green beans on empty side of sheet with a drizzle of oil, salt, and pepper. Roast on middle rack until green beans are browned and chicken is cooked through, 15-18 minutes. (For 4, arrange chicken across entire sheet; roast on middle rack. Toss green beans on a separate sheet; roast on top rack.)

Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for bacon over medium heat. Add garlic and ½ tsp thyme (1 tsp for 4); cook, stirring, until fragrant, 30 seconds. Add 1 TBSP flour (2 TBSP for 4) and cook, whisking, until lightly browned, about 1 minute more. Gradually stir in ½ cup milk (1 cup for 4) until smooth, 1 minute. Stir in stock concentrate, mustard, and remaining sour cream until combined; season with salt and pepper. (If sauce seems thick, stir in another splash of milk.)