1Pre-heat oven to 450*. In a medium bowl,whisk egg yolk,mustard, thyme,and lemon juice;salt and pepper to taste. whisk in olive oil in a steady stream until it thickens in to Mayo.
2Stir in Italian seasoning to Mayo. Set aside.
In a shallow bowl,mix the panko and cheese. Scatter the green beans, mushroom mixture in a greased baking dish. Drizzle veggies with olive oil, season with salt and pepper.
3Slather the Dijon mayo on the chicken breasts. Coat with the panko-parmigano Reggiano cheese mixture.
Arrange the chicken on top of the veggies. Roast until cooked through. 25 minutes uncovered.
4You might like zucchini to replace the green beans. My husband thinks it makes a truly Italian dinner.