Crispy chicken breast with twice baked potatoes and sweet carrots

This was a delicious meal that is fairly simple to make. The potatoes take some time but are not difficult at all to make.

For the chicken you need:
4 boneless skinless chicken breasts
1 cup of mayonnaise or miracle whip
1/2 cup of Parmesan cheese
1 teaspoon of basil
1 teaspoon of garlic salt

Mix all of the ingredients together (minus the chicken) in a bowl until everything is combined.
Coat the chicken in the mixture (don't make it too thick) and bake in the oven for 40 minutes at 375 degrees.
If the chicken doesn't crisp up, just put the oven on broil for a few minutes.

For the potatoes you need:
4-5 large white potatoes
3/4 of a large tub of sour cream
I small brick of mozzarella cheese, shredded
1/2 large white onion, chopped finely
3 medium garlic cloves, chopped finely
1/2 teaspoon of chili flakes
1 tablespoon of garlic salt

Start by peeling and boiling the potatoes until they are cooked thoroughly.

Put the potatoes in a baking dish and mash them lightly, leaving some chunks. Add the garlic, onion, sour cream, cheese, and half of the garlic salt and mix thoroughly.
Flatten the mixture and then sprinkle the remaining garlic salt and the chili flakes on top.

Put the potatoes in the oven with the chicken for about 20 minutes or until the top begins to brown.
The reason I have two dishes is that I did one with onion and one without. O

For the carrots you need:
2-3 large carrots peeled and chopped into coins
1/2 cup of honey
3 tablespoons of brown sugar
1/2 white onion, slivered
3 tablespoons of chopped walnuts

Put the carrots into a pot with some water and add the rest of the ingredients (you may want some extra honey).
Simmer on medium until the carrots are tender, about 30 minutes.
Use a spoon with holes in it to scoop out the carrots onto the plate.

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