Remove the butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the green beans; snap off and discard any stem ends. In a bowl, combine the breadcrumbs, cheddar and monterey jack, mayonnaise, and pesto. Season with salt and pepper; stir to combine.

Pat the chicken dry with paper towels. Season on both sides with salt and pepper. Transfer to one side of the tray. Evenly top with the cheesy breadcrumbs. Add the green beans to the other side of the tray. Drizzle with olive oil; season with salt, pepper, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Toss to coat and arrange in an even layer. Bake, uncovered, 20 to 22 minutes, or until the green beans are 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 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 baked chicken and green beans with the garlic bread. Enjoy!