Baked Chicken Breasts with Dijon-White Wine Sauce, Haricots Verts, and Herbed Breadcrumb Tomatoes

2 tsp olive oil

2 (6-ounce) skinless, boneless chicken breast halves

3/8 tsp freshly ground black pepper, divided

1/4 tsp kosher salt, divided

1/4 cup finely diced carrot

2 tbsp thinly sliced shallots

1 tsp chopped fresh thyme

2 garlic cloves, chopped

1/4 cup dry white wine

1/3 cup unsalted chicken stock 

1 tbsp unsalted butter, divided

1 tsp Dijon mustard

1/2 pound haricots verts or green beans, trimmed 

1/4 cup whole wheat panko breadcrumbs
2 tsp olive oil
1 1/2 tsp chopped fresh thyme
1 1/2 tsp chopped fresh flat leaf parsley
1/4 tsp black pepper
1/8 tsp salt
2 4-oz tomatoes, halved horizontally
1 tbsp olive oil


Preheat oven to 425°.

For tomatoes, combine panko, oil, thyme, parsley, salt, and pepper in a small bowl. Spoon on top of the tomato halves and place on a small cookie sheet. Drizzle oil on top. Bake at 425 for 25 minutes. Broil for last 2 minutes to brown the topping. 

For chicken, heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with 1/4 teaspoon pepper and 1/8 teaspoon salt. Add chicken to pan; cook 5 minutes. Turn chicken; place pan in oven. Bake at 425° for 7 minutes or until done. Remove pan from oven. Place chicken on a plate; keep warm.

Return pan to medium-high heat. Add carrot, shallots, thyme, and garlic to pan; sauté 2 minutes. Add wine to pan; cook 2 minutes or until liquid is reduced by half, scraping pan to loosen browned bits. Add stock to pan; cook 2 minutes or until slightly thickened. Stir in 1 1/2 teaspoons butter and Dijon mustard.

Bring a large saucepan of water to a boil. Add haricots verts; cook 3 1/2 minutes or until crisp-tender. Drain. Place haricots verts, remaining 1/8 teaspoon pepper, remaining 1/8 teaspoon salt, and remaining 1 1/2 teaspoons butter in a bowl; toss to coat. Serve haricots verts with chicken and sauce.