Spray grill with cooking spray and heat grill to medium-high. Thoroughly rinse any fresh produce and pat dry. Place green beans, 1 Tbsp. water, 1 tsp. olive. oil, and half the garlic salt (reserve remaining for chicken) in provided grill bag. Roll open end of bag to seal and gently shake to mix. Pat. chicken dry, and season both sides with remaining garlic salt and 1 tsp. olive oil.

Place grill bag on hot grill and cook until green beans are fork-tender, 18-20 minutes, flipping once halfway through. While grill bag cooks, place chicken on hot grill and cook until steaks reach a minimum internal temperature 165 degrees, 5-7 minutes per side. Rest grilled chicken 3 minutes.

Carefully, open grill bag and add cheese. Let melt, 3 mnutes. After three minutes, scoop out green beans. In a mixing bowl, combine. mayonnaise and Dijon. Plate dish as pictured on front of card, topping *chicken** with demi-glace and cherry jam and green beans with mayonnaise-Djon and crispy onions. Bon appétit!

If cooking indoors, pat chicken dry and season both sides with half the garlic salt (reserve remaining for green beans). Thoroughly rinse any fresh produce and pat dry. Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. While chicken cooks, place a medium non-stick pan over medium heat and add 1 Tbsp. olive oil. Add green beans and remaining garlic salt to hot pan and stir occasionally until tender, 8-10 minutes. If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes. Remove from burner. In a mixing bowl, combine. mayonnaise and Dijon*. Follow same plating instructions.