1/2 stick unsalted butter
6 cloves garlic, pressed
2 tablespoons fresh rosemary leaves
Kosher salt and freshly ground pepper
4 skinless boneless chicken breasts
1 1/2 cups green beans
1/4 cup mozzarella cheese, shredded
1/4 cup Romano cheese, shredded
Heat the oven to 375 F.
Place the butter in a stainless steel saucepan over a medium-high heat until melted.
Reduce the heat to medium, and stir/swirl regularly for 2 to 3 minutes, or until the milk solids have browned and the butter has a nutty smell.
Add the garlic and rosemary and cook 1 to 2 minutes, stirring constantly, until fragrant. Remove from the heat.
Spread out the green beans on the parchment paper, and season with salt.
Place the chicken breasts on top of the green beans, and season with salt and pepper on both sides.
Pour the brown butter mixture over the chicken and green beans, and bake for 20 to 30 minutes, or until the chicken is cooked through.
Sprinkle the shredded cheese on top of the chicken breasts and bake an additional 3 to 5 minutes, or until melted.
Allow to cool at least 5 minutes before serving.