![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/07\/ChickenProsciuttoCordonBleuPrep.jpg?resize=300%2C152\")
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Prep & toast panko: <\/strong><\/p>\n Adjust rack to top position and preheat oven to 425\u00b0F. Lightly oil<\/strong> a baking sheet. Wash and dry produce.<\/p>\n Finely chop parsley.<\/strong> Halve, peel, and finely chop shallot.<\/strong> Trim green beans<\/strong> if necessary. Quarter lemon.<\/strong><\/p>\n Melt 1 TBS plain butter<\/strong> in a medium pan over medium- high heat. Add panko<\/strong> and toast, stirring, until golden and fragrant, 2- to 3-minutes.<\/p>\n Turn off heat, transfer to a shallow dish and stir in garlic powder<\/strong>, half the parsley,<\/strong> and a pinch of salt<\/strong> and pepper.<\/strong> Wipe out pan.<\/p>\n Prep & roll chicken: <\/strong><\/p>\n Pat chicken<\/strong> dry with paper towels, season all over with salt<\/strong> and pepper.<\/strong> Place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken<\/strong> is about \u00bc inch thick. Remove and discard top layer of plastic wrap.<\/p>\n Keeping chicken<\/strong> on plastic wrap, arrange prosciutto<\/strong> and Swiss cheese<\/strong> on bottom halves of cutlets<\/strong>.<\/p>\n Tip: <\/strong>Break cheese slices<\/strong> in half if necessary. Starting at the bottom, tightly roll up chicken,<\/strong> removing plastic wrap as you go.<\/p>\n Coat & roast chicken: <\/strong><\/p>\n Brush stuffed chicken<\/strong> all over (including the open ends) with half the sour cream<\/strong> (you\u2019ll use the rest later). Working one piece at a time, press chicken<\/strong> into panko mixture<\/strong> to coat on all sides. Place, seam sides down, on prepared baking sheet.<\/p>\n Roast on top rack until browned and cooked through, 18-20 minutes.<\/p>\n Cook rice: <\/strong><\/p>\n Meanwhile, heat a drizzle of oil<\/strong> in a small pot over medium-high heat. Add half the shallot<\/strong> and cook, stirring occasionally, until softened and translucent, 2- to 3-minutes.<\/p>\n Stir in rice,<\/strong> half the stock concentrates<\/strong>, and \u00be cup water.<\/strong> Bring to a boil, then reduce heat to low. Cover and cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.<\/p>\n Cook green beans: <\/strong><\/p>\n While rice<\/strong> cooks, heat a drizzle of oil<\/strong> in a large pan over medium-high heat. Add green beans<\/strong>, season with salt<\/strong> and pepper.<\/strong> Cook, stirring occasionally, until browned and tender, 5- to 7-minutes.<\/p>\n Remove pan from heat, stir in almonds<\/strong> and 1 TBS plain butter.<\/strong> Stir until butter<\/strong> is melted and almonds<\/strong> are golden, 30-60 seconds. Cover to keep warm.<\/p>\n Make sauce: <\/strong><\/p>\n Heat a drizzle of oil<\/strong> in pan used for panko<\/strong> over medium heat. Add remaining shallot<\/strong> and a pinch of salt.<\/strong> Cook, stirring, until softened and translucent, 3- to 5-minutes.<\/p>\n Tip: <\/strong>Reduce heat to medium low if shallot<\/strong> is browning too quickly.<\/p>\n Stir in \u00bc cup water<\/strong> and remaining stock concentrates<\/strong>. Cook, stirring, until liquid has reduced by half, 2- to 3-minutes.<\/p>\n Remove pan from heat, stir in half the mustard,<\/strong> half the garlic herb butter<\/strong>, and remaining sour cream<\/strong> until melted and combined.<\/p>\n Finish & serve: <\/strong><\/p>\n Fluff rice<\/strong> with a fork. Stir in the remaining garlic-herb-butter<\/strong> and remaining parsley,<\/strong> season with salt<\/strong> and pepper<\/strong> if desired.<\/p>\n Slice chicken<\/strong> crosswise.<\/p>\n Divide chicken,<\/strong> green beans<\/strong>, and rice pilaf<\/strong> between plates. Spoon sauce over chicken,<\/strong> top green beans<\/strong> with a squeeze of lemon juice<\/strong>. Serve with remaining lemon wedges<\/strong> on the side.<\/p>\n","protected":false},"excerpt":{"rendered":" with Green Beans Amandine & Herbed Rice Pilaf Yield: 2 Chicken is wrapped around rich prosciutto and Swiss cheese, breaded with panko and roasted to crispy perfection. It\u2019s finished with a shallot-mustard-cream sauce and served with garlicky, buttery rice and green beans with crunchy almonds. Prep: 10 Cook: 45 \u00bcoz parsley 1lemon 10oz chicken cutlets 3TBS sour cream \u00bdoz sliced almonds 1shallot 6oz green beans \u00bdcup panko breadcrumbs 1tsp garlic powder 2oz prosciutto 2slices Swiss cheese \u00bdcup basmati rice 2oz…<\/p>\n![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/07\/ChickenProsciuttoCordonBleuRoll.jpg?resize=300%2C152\")
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