Preheat the oven to 450°F (to roast potatoes and bake chicken). Start prepping when the oven comes up to temperature! Cut potatoes into 1/4-inch rounds. Toss potatoes with 1/2 tbsp Italian Seasoning and 1 tbsp oil (dbl both for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in the bottom of the oven, flipping rounds over halfway through cooking, until golden-brown, 25-28 min.

While potatoes roast, pat chicken dry with paper towels. Season with salt and pepper. Add panko to 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.

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

While the chicken bakes, peel, then mince or grate garlic. Trim green beans. Heat the same pan (from step 3) over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then green beans. Cook, stirring occasionally, 3-4 min. Add garlic and cook, stirring occasionally, until green beans are tender-crisp, 1-2 min. Season with salt and pepper.

Divide chicken Parmesan, potatoes and green beans between plates.