This story begins just as the great Sophia Petrillo began so many of hers on “Golden Girls.” Picture it: Sicily, 1922. A down-at-the-heels chicken farmer wanted to win the affection of a fetching young neighbor with a home-cooked meal. But it turned out she's paleo! What was a shabby chicken farmer to cook for this protein-preferring person that's still delicious enough to impress? He served forth a pan-roasted chicken with a fragrant herb blend next to mozzarella-crusted Roma tomatoes and roasted green beans dappled with fresh garlic. The drizzle of sweet-tangy balsamic glaze clinched it, and the two lived happily for many years, until they separated because she wouldn't stop talking about CrossFit.
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You Will Need
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Halve tomatoes lengthwise and use a spoon to scoop out seeds from each half.
Trim ends off green beans.
Pat chicken breasts dry, and season both sides with half the Italian seasoning (reserve remaining for tomatoes), ¼ tsp. salt, and a pinch of pepper.
Assemble the Tomatoes Pizzaiola
Place tomato halves, cut-side up, on one side of prepared baking sheet.
Divide softened butter between each tomato well and top each with cheese. Sprinkle each with remaining Italian seasoning, ¼ tsp. salt, and a pinch of pepper.
Roast the Green Beans and Tomatoes
Add green beans, garlic, 2 tsp. olive oil, ¼ tsp. salt and a pinch of pepper to empty side of baking sheet and toss to coat.
Spread green beans into a single layer on their side. Roast in hot oven until green beans are tender and cheese is browned, 12-15 minutes.
While green beans and tomatoes roast, sear chicken.
Cook the Chicken
Heat 2 tsp. olive oil in a medium non-stick pan over medium heat.
Add chicken breasts to hot pan and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, drizzling balsamic glaze on chicken. Bon appéit!
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