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1
Preheat the broiler.
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2
Preheat a large skillet over medium-high heat with 2 tablespoons of the EVOO (twice around the pan).
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3
Add the chicken, rosemary, salt, and pepper.
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4
Cook and stir for 3 to 4 minutes, or until lightly browned, then add the onions, carrots, and garlic.
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5
Continue to cook for 2 minutes.
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6
While the chicken is cooking with the veggies, place another skillet with 2 inches of water in it over high heat and bring up to a boil.
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7
Dust the chicken and vegetables with the flour and cook for 1 minute more.
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8
Stir in the orange juice and chicken stock.
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9
Bring up to a simmer and cook until the liquid has reduced by half, then add the olives.
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10
While the liquid is reducing, make the bread-crumb topping.
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11
In a small bowl, combine the bread crumbs, orange zest, parsley, and 1/4 cup of the Parmigiano.
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12
Transfer the chicken and vegetables to a baking dish and top with the bread-crumb mixture, covering from edge to edge.
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13
Place under the broiler until the topping is brown and crispy, 2 to 3 minutes.
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14
While the chicken is under the broiler, add the string beans and a little salt to the skillet with the boiling water.
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15
Simmer the beans for just 2 minutes, then drain them in a colander and return the skillet to the cooktop over medium-high heat.
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16
Add the remaining tablespoon of EVOO and the butter.
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17
Once the butter has melted, add the beans back to the skillet, season with salt and pepper, toss to coat in the butter.
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18
Cook for 1 minute, add the remaining 1/2 cup of grated Parmigiano, and toss to coat.
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19
Transfer the cheesy string beans to a serving platter.
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20
Serve the string beans alongside the crispy-topped rosemaryorange chicken.
