Categories: Meals
Ingredients
- 1 oz. Butter
- 1 Tbsp. Italian Seasoning Blend
- 2 Roma Tomatoes
- 8 oz. Green Beans
- 2 Garlic Cloves
- 2 Boneless Skinless Chicken Breasts
- 2 oz. Shredded Mozzarella
- ⅔ fl. oz. Balsamic Glaze
Directions
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Preheat oven to 400 degrees. Set butter on counter to soften. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.
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Halve tomatoes lengthwise and use a spoon to scoop out seeds from each half. Trim ends off green beans. Mince garlic. 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.
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Place tomato halves, cut-side up, on one side of prepared baking sheet. Divide butter between each tomato well and top each with shredded mozzarella. Sprinkle each with remaining Italian seasoning, ¼ tsp. salt, and a pinch of pepper.
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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 until green beans are tender and cheese is browned, 12-15 minutes. While green beans and tomatoes roast, sear chicken.
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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.
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Plate dish as pictured on front of card, drizzling balsamic glaze on chicken. Bon appéit!