Stem and mince parsley. Finely mince garlic. Trim ends off green beans. Pat chicken breasts dry.

In a mixing bowl, combine butter, half the parsley (reserve remaining for breading), and garlic (to taste). Form butter mixture into two disks, 1" in diameter. Set aside. On a separate cutting board, cover chicken with plastic wrap and pound with a heavy object into an even ⅓" thickness. Feel free to use a disposable gallon-size bag instead of wrap. Season both sides with ¼ tsp. salt and a pinch of pepper.

Place green beans on prepared baking sheet. Toss with 1 tsp. olive oil, ½ tsp. salt, and a pinch of pepper. Spread into a single layer and roast in hot oven until beans are tender but still crisp, 11-15 minutes. While green beans cook, bread chicken.

Combine flour and ¼ cup water in another mixing bowl until a loose batter forms. Combine panko and remaining parsley in another mixing bowl. Heat canola oil in a large non-stick pan over medium-high heat. Dredge a chicken breast in flour mixture, then place in panko, pressing to adhere. Repeat with second chicken breast.

Line a plate with a paper towel. Test oil temperature by adding a pinch of panko to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. Carefully, add chicken to hot oil and flip every 3-5 minutes until golden brown and chicken reaches a minimum internal temperature of 165 degrees, 10-14 minutes. Remove chicken to towel-lined plate. Season with ¼ tsp. salt. Plate dish as pictured on front of card, placing butter disk on chicken. Bon appétit!