Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/4-inch rounds. Add potatoes, half the chicken salt and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with and pepper, then toss to coat. Bake in the bottom of the oven, flipping halfway through, until tender and golden-brown, 23-25 min.

Meanwhile, pat chicken dry with paper towels. Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book. Season both sides with remaining chicken salt and pepper. Pour panko into a shallow dish. Coat chicken all over with mayo. Working with one chicken breast at a time, press both sides into panko to coat completely.

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry until golden-brown, 2-3 min per side. (NOTE: Chicken will finish cooking in step 4.) Remove the pan from heat. Transfer chicken to a foil-lined baking sheet. Carefully wipe the pan clean.

Spoon marinara sauce over chicken, then sprinkle Parmesan over top. Bake in the middle of the oven until cheese is golden-brown and chicken is cooked through, 12-14 min.**

Meanwhile, peel, then mince or grate garlic. Trim green beans. Heat the same pan (from step 3) over medium-high. When hot, add green beans and 1/4 cup water (dbl for 4 ppl). Cook, stirring occasionally, until water evaporates, 4-5 min. Add 1/2 tbsp oil (dbl for 4 ppl) and garlic. Cook, stirring often, until garlic is fragrant and green beans are tender-crisp, 1 min. Season with salt and pepper, to taste.

Divide chicken Parmesan, crispy potatoes and green beans between plates.