Pat chicken dry and season both sides with 1/4 tsp. salt and 1/4 tsp. pepper.

Place a medium oven-safe non-stick pan over medium heat and add 2 tsp. olive oil.

Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side.

Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.

Remove from burner.

While chicken cooks, continue recipe.

Trim green beans, if necessary.

Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.

Add green beans and 1/4 cup water to hot pan. Cover and cook until tender, 6-8 minutes.

If green beans need more time, add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes.

Uncover and stir in half the butter (to taste; reserve remaining for sauce) and 1/4 tsp. salt until combined, 1-2 minutes.

Remove from burner.

While green beans cook, continue recipe.

In a microwave-safe bowl, combine marinara and remaining butter (to taste). Cover with a damp paper towel.

Microwave covered until butter is melted, 15-30 seconds.

Carefully remove from microwave and stir to combine.

Evenly top chicken with marinara mixture, then cheese.

Broil under hot broiler until cheese is melted, 1-2 minutes.

Don't text and broil! Keep an eye on oven as cheese may burn easily under broiler.

Carefully remove from broiler. Pan handle will be hot! Use an oven mitt.

Plate dish as pictured on front of card. Bon appétit!