• Adjust rack to middle position (middle and top for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. Trim green beans if necessary. • In a small bowl, combine panko, Parmesan, Fry Seasoning, a large drizzle of olive oil, and a pinch of salt and pepper.

• Pat chicken* dry with paper towels; season all over with salt and pepper. Place on one side of a baking sheet (for 4 servings, spread out across entire sheet). • Evenly brush tops of chicken cutlets with sour cream. Mound coated sides with panko mixture, pressing to adhere. Roast on middle rack for 5 minutes (you’ll add the green beans then).

• Toss green beans on opposite side of sheet from chicken with a drizzle of oil, salt, and pepper. (For 4 servings, toss green beans on a second sheet.) • Roast on middle rack until chicken is crispy and cooked through and green beans are tender and lightly browned at the edges, 12-15 minutes. (For 4, roast chicken on middle rack and green beans on top rack.) TIP: Green beans may finish before chicken—if so, remove from oven and continue roasting chicken.

• Meanwhile, halve baguette lengthwise. When chicken has 5 minutes left, toast baguette in oven or toaster oven until lightly golden. • Spread cut sides of baguette with garlic herb butter. • Divide chicken, green beans, and garlic bread between plates. Serve. ***Chicken is fully cooked when internal temperature reaches 165°.***