Chicken and Prodciutto Cordon Bleu

Updated at: Sat, 11 May 2024 18:36:51 GMT

Step 1

1.) Adjust rack to top position and preheat oven to 400 degrees. Lightly oil a baking sheet. Wash and dry produce. Finally chop parsley. Mince shallot. Trim green beans. Quarter lemon.

Step 2

2.) Melt 1 tbsp butter in a medium pan over medium high heat. Add panko and toast stirring until golden brown and fragrant, 2-3 mins. Turn off heat and transfer to a shallow dish and stir in garlic powder half the parsley and a pinch of salt and pepper.

Step 3

3.) Party chicken dry with paper towels season all over with salt and pepper. Place between two large pieces of plastic wrap. Pound with a mallet until chicken is about 1/4 inch thick. Remove and discard to 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.

Step 4

4.) Brush stuffed chicken al over with half the sour cream. Working one piece at a time press chicken into panko mixture to coat on all sides. Place seam side down on prepared baking sheet. Roast to top rack until browned and cooked through 18-20 mins.

Step 5

5.) Meanwhile heat a drizzle of oil in a small pot over medium heat. Add half the shallot and cook stirring occasionally until softened 2-3 mins. Stir in rice half the stock concentrate and 3/4 cup water. Bring to a boil then reduce heat to low. Cover and cook until rice is tender 15-18 mins. Keep covered off heat until ready to serve.

Step 6

6.) While rice cooks heat a drizzle of oil in a large pan over medium heat. Add green beans season with salt and pepper. Cook stirring occasionally until browned and tender 5-7 mins. Remove pan from heat stir in almonds and tbsp plain butter. Stir until butter is melted and almonds are golden 30-60 seconds. Cover to kept warm.

Step 7

7.) Heat a drizzle of oil in pan used for panko over medium heat. Add remaining shallots and a pinch of salt. Cook stirring until softened and translucent 3-5 mins. Stir in 1/4 cup water and remaining stock concentrate. Cook stirring until liquid has reduced by half 2-3 mins. Remove pan from heat stir in mustard half the garlic butter and remaining stir cream until melted and combined.

Step 8

8.) Fluff rice with a fork. Stir in remaining garlic butter and remaining parsley season with salt and pepper. 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 lemon slices.

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