Remove the garlic & herb flavored butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the fresh produce. Add the 16 oz broccoli florets to the aluminum tray(s). Drizzle with olive oil; season with salt and pepper. Toss to thoroughly coat; arrange in an even layer on one side of the tray(s). In a bowl, combine the 1/4 cup panko breadcrumbs, 4 oz shredded cheddar & monterey jack cheese blend, 2 Tbsp mayonnaise, and as much of the 3 tsp Calabrian chile paste as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper. Stir to combine.

Pat the 4 boneless, skinless chicken breasts dry with paper towels. Season with salt and pepper on both sides. Transfer to the other side of the tray(s). Evenly top with the cheesy breadcrumb mixture. Bake, uncovered, 20 to 22 minutes, or until the broccoli is browned and tender when pierced with a fork and the chicken is cooked through. Remove from the oven.

Once the tray has roasted about 10 minutes, halve the 2 small baguette lengthwise. Place directly onto an oven rack; bake 5 to 7 minutes, or until toasted. Transfer to a work surface. Evenly spread the softened 1 oz garlic & herb flavored butter onto the cut sides. Serve the baked chicken and broccoli with the garlic bread. Enjoy!