Chicken & Prosciutto Cordon Bleu

🥘 Ingredients

• basmati rice
  ½ cup
• butter
  2 tbsp
• chicken cutlets
  2 unit
• chicken stock concentrate
  1 unit
• cooking oil
  2 tbsp
• dijon mustard
  1 tbsp
• garlic herb butter
  1 unit
• garlic powder
  ½ tsp
• green beans
  1 unit
• lemon
  1 unit
• panko breadcrumbs
  1 c
• parsley
  1 unit
• prosciutto
  4 unit
• shallot
  2 unit
• sliced almonds
  2 tbsp
• sour cream
  3 tbsp
• swiss cheese
  2 unit

🍳 Cookware

• baking sheet
• medium pan
• baking sheet
• small pot
• large pan

1. 

   1

   parsley shallot green beans lemon panko breadcrumbs garlic powder chicken cutlets prosciutto swiss cheese sour cream basmati rice chicken stock concentrate sliced almonds dijon mustard garlic herb butter cooking oil butter

   parsley: 1 unit, shallot: 2 unit, green beans: 1 unit, lemon: 1 unit, panko breadcrumbs: 1 c, garlic powder: ½ tsp, chicken cutlets: 2 unit, prosciutto: 4 unit, swiss cheese: 2 unit, sour cream: 3 tbsp, basmati rice: ½ cup, chicken stock concentrate: 1 unit, sliced almonds: 2 tbsp, dijon mustard: 1 tbsp, garlic herb butter: 1 unit, cooking oil: 2 tbsp, butter: 2 tbsp
2. 

   2

   Adjust rack to top position and preheat oven to 425 degrees. Lightly oil a baking sheet .
3. 

   3

   Finely chop parsley. Halve, peel, and finely chop shallot. Trim green beans if necessary. Quarter lemon. Melt 1 TBSP butter in a medium pan over medium-high heat. Add panko breadcrumbs and toast, stirring, until golden and fragrant ⏱️ 2 minutes . Turn off heat; transfer to a shallow dish and stir in garlic powder, half the parsley, and a pinch of salt and pepper. Wipe out pan.
4. 

   4

   Pat chicken dry with paper towels; season all over with salt and pepper. Place chicken cutlets between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ¼ inch thick. Remove and discard top layer of plastic wrap. Keeping chicken on plastic wrap, arrange prosciutto and swiss cheese on bottom halves of cutlets. Starting at the bottom, tightly roll up chicken, removing plastic wrap as you go.
5. 

   5

   Brush stuffed chicken all over (including the open ends) with half the sour cream. Working one piece at a time, press chicken into panko mixture to coat on all sides. Place, seam sides down, on prepared baking sheet . Roast on top rack until browned and cooked through ⏱️ 18 minutes .
6. 

   6

   Meanwhile, heat a drizzle of cooking oil in a small pot over medium-high heat. Add half the shallot and cook, stirring occasionally, until softened and translucent ⏱️ 2 minutes . Stir in basmati rice, half the chicken stock concentrate, and ¾ cup water. Bring to a boil, then reduce heat to low. Cover and cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready to serve.
7. 

   7

   While rice cooks, heat a drizzle of oil in a large pan over medium-high heat. Add green beans; season with salt and pepper. Cook, stirring occasionally, until browned and tender ⏱️ 5 minutes . Remove pan from heat; stir in sliced almonds and 1 TBSP plain butter. Stir until butter is melted and almonds are golden ⏱️ 30 seconds . Cover to keep warm.
8. 8

   Heat a drizzle of oil in pan used for panko over medium heat. Add remaining shallot and a pinch of salt. Cook, stirring, until softened and translucent ⏱️ 3 minutes . Stir in ¼ cup water and remaining stock concentrates. Cook, stirring, until liquid has reduced by half ⏱️ 2 minutes . Remove pan from heat; stir in half the dijon mustard, half the garlic herb butter, and remaining sour cream until melted and combined.
9. 9

   Fluff rice with a fork. Stir in remaining garlic herb butter and remaining parsley; season with salt and pepper if desired. Slice chicken crosswise. Divide chicken, green beans, and rice pilaf between plates. Spoon sauce over chicken; top green beans with a squeeze of lemon juice. Serve with remaining lemon wedges on the side.