Trim ends off green beans. Halve and peel onion. Slice halves into thin strips. Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

Heat 2 tsp. olive oil in a large non-stick pan over medium heat. Add onion to hot pan and stir occasionally until browned, 10-13 minutes. If pan becomes dry, add water, 1 Tbsp. at a time. While onion cooks, cook chicken.

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken breasts to hot pan, and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Remove from burner. Remove chicken to a plate and tent with foil. Wipe pan clean and reserve.

Add green beans and garlic salt to hot pan with onion. Cover, and cook until slightly tender, 6-8 minutes. If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes. Transfer vegetables to a plate. Keep pan over medium heat. Add blue cheese (to taste), cream cheese, and ⅓ cup water to hot pan and stir to combine. Bring to a simmer. Once simmering, remove from burner.

Return pan used to cook chicken to medium-low heat. Add fig spread, bacon, and 1 Tbsp. water and stir to combine. Bring to a simmer. Once simmering, remove from burner and stir in butter. Plate dish as pictured on front of card, topping chicken with fig and bacon glaze and vegetables with blue cheese fondue and crispy onions. Bon appétit!