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 (1½ 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.