Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce.

In a medium microwave-safe bowl, combine panko, Fry Seasoning, Parmesan, a drizzle of olive oil (large drizzle for 4 servings), salt, and pepper.

Lightly coat oven-ready tray with nonstick cooking spray or a drizzle of oil.

Pat chicken* dry with paper towels and season with salt and pepper. Mound chicken with panko mixture, pressing to adhere (no need to coat the undersides); carefully place in prepared tray (divide between two trays for 4 servings). Wipe out bowl. 

Bake on middle rack (be sure your oven has preheated!) until topping is browned and chicken is cooked through, 20-25 minutes. (For 4, bake two trays side by side on middle rack.)

Meanwhile, cut broccoli into bite-size pieces if necessary.

When chicken has 5 minutes left, place broccoli, salt, and pepper in bowl used for panko. Cover with plastic wrap and microwave until crisp-tender, 2-3 minutes (if needed, continue to microwave in 30-second increments). 

Carefully remove plastic wrap (watch out for steam!) and toss broccoli with half the garlic herb butter.

Halve and toast baguette. Spread cut sides with remaining garlic herb butter; halve each piece on a diagonal.

Divide chicken, broccoli, and garlic bread between plates. Serve with ranch dressing on the side.