Crispy mustard chicken and mash

Preheat your oven to 180°C (350°F).
In a bowl, mix together the Dijon mustard and wholegrain mustard.
In a separate bowl, combine the breadcrumbs, grated Parmesan cheese, paprika, salt, and black pepper.
Dip each chicken breast into the mustard mixture, making sure to coat both sides evenly.
Press the chicken into the breadcrumb mixture, ensuring it's well coated with the breadcrumb mixture on both sides.
Heat some cooking oil in a large ovenproof skillet or frying pan over medium-high heat. Once hot, add the chicken breasts and cook for about 2-3 minutes on each side until they are golden brown.
Transfer the skillet to the preheated oven and bake for an additional 20 minutes or until the chicken is cooked through and has reached an internal temperature of 75°C (165°F).

While the chicken is baking, place the diced potatoes in a large pot of salted water. Bring to a boil and cook until the potatoes are tender, which should take about 15-20 minutes.
Drain the potatoes and return them to the pot.
Add the milk and butter to the potatoes. Use a potato masher or a hand mixer to mash the potatoes until they are smooth and creamy. Season with salt and white pepper to taste.
Serve the crispy mustard chicken alongside a generous portion of mashed potatoes. You can also add some steamed vegetables or a side salad for a complete meal. Enjoy!