Halve tomatoes.

Trim green beans, if necessary.

Trim and thinly slice green onions on an angle, keeping white and green portions separate.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add bacon to hot pan and stir occasionally until crisp, 2-3 minutes.

Remove from burner. Transfer bacon to a cutting board. Let cool, at least 3 minutes.

Reserve pan; no need to wipe clean.

Once cool enough to handle, mince bacon.

In a mixing bowl, combine crème fraîche, minced bacon, half the buttermilk-dill seasoning (reserve remaining for chicken), and 1 Tbsp. water.

Pat chicken dry and season both sides with remaining buttermilk-dill seasoning and a pinch of salt. Top one side with coarse black pepper, pressing gently to adhere.

Return pan used to crisp bacon to medium heat and add 1 tsp. olive oil. Add chicken, pepper-side down first, 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.

While chicken cooks, continue recipe.

Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add green beans and white portions of green onions to hot pan and stir occasionally, 1 minute.

Add 1/4 cup water, cover, and cook until starting to soften, 4-5 minutes.

Uncover and add tomatoes and garlic salt. Stir occasionally until green beans are tender and tomatoes are blistered, 3-4 minutes.

Remove from burner.

Plate dish as pictured on front of card, topping chicken with crema and green portions of green onions and garnishing vegetables with cheese. Bon appétit!