Garlic Herb Chicken

Put panko and a large drizzle of olive oil in a large pan. Place over medium-high heat. Toast, stirring, until deep golden, 3-5 minutes. Transfer to a small bowl. Wipe out pan. Heat a large drizzle of oil in same pan over medium-high heat. Pat chicken dry with a paper towel; season with salt and pepper.

Add chicken to same pan and cook until done, 5-8 minutes per side. Remove from pan and let rest on a plate. Set pan aside. Place shallot and 1 packet garlic herb butter in a second large pan. Heat over medium-high heat. Cook until softened, 2-3 minutes. Pour in milk and 1 stock concentrate. Bring to a simmer.

Whisk Italian and mozzarella cheeses into pan with milk. Stir in juice from one lemon half. Season with salt and pepper. Adjust heat to low. Meanwhile, add ravioli to pot of water, lower heat, and reduce to a simmer. Cook until al dente, 2-4 minutes. Reserve 1½ cups cooking water, then drain. Stir ravioli, tomatoes, peas, and ¾ cup cooking water into sauce in pan. Simmer until just thickened, 1-2 minutes. Season with salt and pepper.

Add more cooking water as needed to loosen pasta sauce. Set aside. Place thyme sprigs, ½ cup water, and remaining stock concentrate in pan used for chicken and bring to a simmer over medium-high heat. Pour in any juices released by chicken. Let reduce slightly, 1-2 minutes. Reduce heat to low and stir in remaining garlic herb butter and juice from other lemon half. Season with salt and pepper. Discard thyme sprigs.