Peel and halve shallot. Slice halves into thin strips.

Pat chicken breasts dry, and season both sides with a pinch of salt and pepper. Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. If using pork chops, follow same instructions, season same amount, and cook until pork reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side. Remove from burner. While chicken cooks, cook green beans.

Place another medium non-stick pan over medium heat and add garlic oil. Add green beans to hot pan and stir occasionally untll green beans are covered in oil, 5 minutes. Add shallot and stir occasionally until green beans are tender, 3-5 minutes. If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes. Remove from burner and season with ¼ tsp. salt and a pinch of pepper.

Return pan with chicken to medium heat and top with sauce, then cheese. Cover, and cook until cheese melts, 1-2 minutes. If using pork chops, follow same instructions. Remove from burner. Plate dish as pictured on front of card, placing chicken on sauce. Bon appétit!