Categories: Meals
Ingredients
- 0.9 oz. Butter
- 8 oz. Green Beans
- 2 Roma Tomatoes
- 2 Garlic Cloves
- 5 Parsley Sprigs
- 2 Boneless Skinless Chicken Breasts
- 1 Tbsp. Italian Seasoning Blend
- 2 oz. Shredded Mozzarella
- ⅔ fl. oz. Balsamic Glaze
Directions
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Preheat oven to 425 degrees. Set butter on counter to soften. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.
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Trim ends off green beans. Halve Roma tomatoes lengthwise. Use a ½ tsp. measuring spoon to carefully scoop out seeds from each tomato half. Mince garlic. Stem and mince parsley. Combine butter and half the parsley (reserve remaining for garnish) and a pinch of pepper in a small bowl. Rinse chicken, pat dry, and season both sides with half the Italian seasoning (reserve remaining for tomatoes), ¼ tsp. salt, and a pinch of pepper.
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Place tomato halves, cut side up, on one half of prepared baking sheet. Divide parsley-butter between each tomato well and top each with shredded mozzarella. Sprinkle with remaining Italian seasoning, ¼ tsp. salt, and a pinch of pepper. Bake until cheese has mostly melted, 10 minutes. Tomatoes will finish cooking in later step. While tomatoes bake, sear chicken.
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Heat 2 tsp. olive oil in a medium non-stick pan over medium heat. Add chicken breasts to hot pan and cook minutes until golden brown, 2-3 minutes per side. Chicken will finish cooking in later step. While chicken cooks, toss green beans.
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Toss green beans with garlic, ¼ tsp. salt, and a pinch of pepper in a medium mixing bowl.
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After tomatoes have roasted 10 minutes, remove baking sheet from oven. Place seared chicken and green beans on other half of baking sheet. Spread green beans into a single layer. Bake until chicken reaches a minimum internal temperature of 165 degrees and cheese is brown and bubbly, 6-8 minutes.
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Place a serving of green beans on a plate. Add two tomato halves on plate, followed by a chicken breast. Garnish chicken and tomatoes with remaining parsley and drizzle balsamic glaze on chicken.