While green beans are definitely not my thing (I’m more of a peas kind of girl) I was really excited about the mozzarella tomatoes for this dish. I subbed the mozzarella with goat cheese for my tomato of course.
Items in the box:
- 9 oz butter
- 8 oz green beans
- 2 roma tomatoes
- 2 garlic cloves
- 5 parsley sprigs
- 2 boneless skinless chicken breasts
- 1 tbsp italian seasoning blend
- 2 oz shredded mozzarella
- 2/3 fl oz balsamic glaze
Prepare the Ingredients… Trim ends of green beans. Halve tomatoes and scoop out seeds. Mince garlic. Stem and mince parsley. Combine butter and parsley and pinch of pepper into a small bowl. Rinse chicken, pat dry, and season both sides with half the Italian seasoning (reserve remaining for tomatoes,) and salt/pepper.
Cook the Tomatoes… 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 and salt/pepper. Bake until cheese has mostly melted, about 10 minutes. Tomatoes will finish cooking in later step. While tomatoes bake, sear chicken.
Sear the Chicken… Heat 2 tsp EVOO in a medium non-stick pan over medium heat. Add chicken breasts to hot pan and cook until golden brown, 2-3 minutes per side. Chicken will finish cooking in later step. While chicken cooks, toss green beans.
Toss the Green Beans… Toss green beans with garlic, salt and 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 chicken reaches a minimum internal temp of 165 degrees and cheese is brown and bubbly, 6-8 minutes.