Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/4-inch rounds. Add potatoes, half the Italian Seasoning, half the chicken salt and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with pepper, then toss to coat. Roast in the middle of the oven, flipping rounds halfway through, until golden-brown, 20-24 min.

While potatoes roast, 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 Italian Seasoning, 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. (TIP: It’s okay if it doesn't cook all the way through at this step!) Remove the pan from heat. Transfer chicken to a foil-lined baking sheet. Carefully wipe the pan clean.

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

While chicken bakes, 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 garlicky green beans between plates.