• Adjust rack to top position and preheat oven to 425 degrees. Lightly oil a baking sheet. Wash and dry produce. • Finely chop parsley. Halve, peel, and finely chop shallot. Trim green beans if necessary. Quarter lemon. • Melt 1 TBSP plain butter (2 TBSP for 4 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 and stir in garlic powder, half the parsley, and a pinch of salt and pepper. Wipe out pan.

• Pat chicken* dry with paper towels; season all over with salt and pepper. Place 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. (TIP: Break cheese slices in half if necessary.) Starting at the bottom, tightly roll up chicken, removing plastic wrap as you go.

• Brush stuffed chicken all over (including the open ends) with half the sour cream (you’ll use the rest later). 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, 18-22 minutes.

• Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add half the shallot and cook, stirring occasionally, until softened and translucent, 2-3 minutes. • Stir in rice, half the stock concentrates, and ¾ cup water (1 ½ cups for 4 servings). 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.

• 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, 5-7 minutes. • Remove pan from heat; stir in almonds and 1 TBSP plain butter (2 TBSP for 4 servings). Stir until butter is melted and almonds are golden, 30-60 seconds. Cover to keep warm.

• 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, 3-5 minutes. TIP: Reduce heat to medium low if shallot is browning too quickly. • Stir in ¼ cup water (⅓ cup for 4 servings) and remaining stock concentrate. Cook, stirring, until liquid has reduced by half, 2-3 minutes. • Remove pan from heat; stir in half the mustard (all for 4), half the garlic herb butter, and remaining sour cream until melted and combined.

• 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. ***Poultry is fully cooked when internal temperature reaches 165°.***