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 half the garlic. Taste, and add more garlic if desired. Form butter mixture into two disks, 1" in diameter. Put disks on a plate and set aside. On a separate cutting board, cover chicken with plastic wrap and pound with a heavy object into an even ⅓" thickness. If available, place chicken in a disposable gallon-size bag for pounding. Gallon bags allow for easier cleanup. 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 green beans 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!