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.
Halve tomatoes lengthwise and use a spoon to scoop out seeds from each half. Trim ends off green beans. Stem and mince parsley. Mince garlic. Combine butter, half the parsley (reserve remaining for garnish), and a pinch of pepper in a small mixing bowl. 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.
Cook the Tomatoes Pizzaiola
Place tomato halves cut-side up on one half of prepared baking sheet. Divide parsley-butter between each tomato well and top each with shredded mozzarella. Sprinkle with remaining Italian seasoning, ¼ tsp. salt, and a pinch of pepper. Bake until cheese has mostly melted, 10 minutes. Tomatoes will finish cooking in a later step. While tomatoes bake, sear chicken.
Sear 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 golden brown, 2-3 minutes on each side. Remove from burner. Chicken will finish cooking in a later step. While chicken cooks, toss green beans.
Toss the Green Beans
Toss green beans with garlic, ¼ tsp. salt, and a pinch of pepper in a medium mixing bowl.
Finish the Chicken
After tomatoes have roasted 10 minutes, remove baking sheet from oven. Place seared chicken and green beans on other half of baking sheet. Spread green beans into a single layer. Bake until cheese is brown and bubbly, green beans are tender, and chicken reaches a minimum internal temperature of 165 degrees, 6-8 minutes.
Plate the Dish
Place a serving of green beans on a plate. Add two tomato halves and chicken to plate. Garnish chicken and tomatoes with remaining parsley and drizzle balsamic glaze on chicken.