Pan-Seared Chicken Parmesan with Mediterranean Green Beans

PANTRY: Three ounces of shredded cheese equals 3/4 cup. Substitute 1 pound of turkey cutlets for the chicken. Substitute Yukon golds, or white rose potatoes for the red new potatoes or red bliss. Combine flour, cornmeal, parsley, oregano, basil and pepper. COAT CHICKEN with mixture. Shake off excess. Coat a nonstick skillet with nonstick spray. Warm over medium-high heat, then BROWN CHICKEN for 3 minutes on each side. Put scrubbed POTATOES in a baking dish (that will fit along side chickens dish) and put in the oven. Set oven to 375F. [see NOTE] In a shallow baking dish, spread 1/2 cup sauce. Place chicken in dish and top with remaining sauce. Sprinkle with cheeses. BAKE until cheese is melted and chicken is cooked through, about 20 minutes. STEAM GREEN BEANS. Whisk the sauce ingredients in order listed. Just before serving, add beans and toss to coat.