Roasted Chicken & Cheesy Ancho Chile Topping

Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the fresh produce. Snap off and discard any stem ends from the green beans. Add the green beans to the tray(s). Drizzle with olive oil; season with salt and pepper. Toss to thoroughly coat; arrange in an even layer on one side of the tray(s). In a bowl, combine the breadcrumbs, cheddar and monterey jack, mayonnaise, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper. Stir to combine.

Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to the other side of the tray(s). Evenly top with the cheesy breadcrumb mixture. Roast, uncovered, 18 to 22 minutes, or until the green beans are browned and tender when pierced with a fork and the chicken is cooked through. Remove from the oven.

The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Once the tray has roasted about 10 minutes, halve the baguette(s) lengthwise. Place directly onto an oven rack; bake 5 to 7 minutes, or until toasted. Transfer to a work surface. Evenly spread the softened butter onto the cut sides. Serve the roasted chicken and green beans with the finished bread. Enjoy!