Step 1

• Adjust rack to top position and preheat ovento 425 degrees. Lightly oil a baking sheet.Wash and dry produce.• Finely chop parsley. Halve, peel, and finelychop shallot. Trim green beans if necessary.Quarter lemon.• Melt 1 TBSP plain butter (2 TBSP for4 servings) in a medium pan over medium-high heat. Add panko and toast, stirring,until golden and fragrant, 2-3 minutes.• Turn off heat; transfer to a shallow dish andstir in garlic powder, half the parsley, and apinch of salt and pepper. Wipe out pan.

Step 2

• Pat chicken* dry with paper towels; seasonall over with salt and pepper. Placebetween two large pieces of plastic wrap.Pound with a mallet or rolling pin untilchicken is about ¼ inch thick. Remove anddiscard top layer of plastic wrap.• Keeping chicken on plastic wrap, arrangeprosciutto and Swiss cheese on bottomhalves of cutlets. (TIP: Break cheeseslices in half if necessary.) Starting at thebottom, tightly roll up chicken, removingplastic wrap as you go.

Step 3

• Brush stuffed chicken all over (includingthe open ends) with half the sour cream(you’ll use the rest later). Working one pieceat a time, press chicken into panko mixtureto coat on all sides. Place, seam sides down,on prepared baking sheet.• Roast on top rack until browned andcooked through, 18-20 minutes.

Step 4

• Meanwhile, heat a drizzle of oil in a smallpot over medium-high heat. Add half theshallot and cook, stirring occasionally, untilsoftened and translucent, 2-3 minutes.• Stir in rice, half the stock concentrates, and¾ cup water (1½ cups for 4 servings). Bringto a boil, then reduce heat to low. Cover andcook until rice is tender, 15-18 minutes. Keepcovered off heat until ready to serve.

Step 5

• While rice cooks, heat a drizzle of oil in alarge pan over medium-high heat. Addgreen beans; season with salt and pepper.Cook, stirring occasionally, until brownedand tender, 5-7 minutes.• Remove pan from heat; stir in almonds and1 TBSP plain butter (2 TBSP for 4 servings).Stir until butter is melted and almonds aregolden, 30-60 seconds. Cover to keep warm.

Step 6

• Heat a drizzle of oil in pan used for pankoover medium heat. Add remaining shallotand a pinch of salt. Cook, stirring, untilsoftened and translucent, 3-5 minutes. TIP:Reduce heat to medium low if shallot isbrowning too quickly.• Stir in ¼ cup water (1⁄3 cup for 4 servings)and remaining stock concentrates. Cook,stirring, until liquid has reduced by half,2-3 minutes.• Remove pan from heat; stir in half themustard (all for 4), half the garlic herbbutter, and remaining sour cream untilmelted and combined.

Step 7

• Fluff rice with a fork. Stir in remaininggarlic herb butter and remaining parsley;season with salt and pepper if desired.• Slice chicken crosswise.• Divide chicken, green beans, and rice pilafbetween plates. Spoon sauce over chicken;top green beans with a squeeze of lemonjuice. Serve with remaining lemon wedgeson the side.Chicken is fully cooked when internal temperature reaches 165°.