Preheat the oven to 450°F (to roast the potatoes and chicken). Start prepping when the oven comes up to temperature! Wash and dry all produce.* Cut the potatoes into 1/4-inch rounds. On a baking sheet, toss the potatoes and 1/2 tbsp Italian seasoning (dbl for 4 ppl) with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Roast in the middle of the oven, flipping the rounds over halfway through cooking, until golden-brown, 25-28 min.

Meanwhile, pat the chicken dry with paper towel. Season with salt and pepper. Into a shallow dish, add the panko. Coat the chicken all over with the mayonnaise. Working with one chicken breast at a time, press both sides into the panko to coat completely.

Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then the chicken. Pan-fry until golden-brown, 2-3 min per side. (NOTE: It’s okay if it doesn't cook all the way through at this step!) Remove the pan from the heat and transfer the chicken to a foil-lined baking sheet.

Spoon the pizza sauce over each chicken breast, then sprinkle over the Parmesan. Bake in the top of the oven until the chicken is cooked through and the cheese is golden-brown, 12-14 min. (TIP: Cook to a minimum internal temp. of 74°C/165°F, as size may vary.**)

Meanwhile, peel, then mince or grate garlic. Cut the stems off the green beans, if needed. Heat the same pan over medium-high heat. Add 1 tbsp oil (dbl for 4 ppl), then the green beans. Cook, stirring occasionally, 3-4 min. Add the garlic and cook until the green beans are tender-crisp, 1-2 min. Season with salt and pepper.

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