Crispy Prosciutto-Wrapped Chicken with Swiss Cheese and Creamy Mustard Sauce

Elevate your dinner game with this elegant yet approachable dish that brings together tender chicken, salty prosciutto and melty Swiss cheese in a crispy panko crust. Finished with a rich shallot-mustard-cream sauce and served alongside garlicky herbed rice pilaf and green beans amandine, this meal is perfect for a cozy night in or a special occasion.

Each bite delivers a satisfying crunch followed by savory, cheesy goodness. The green beans are tossed with toasted almonds and a squeeze of lemon, while the rice pilaf is infused with garlic herb butter and fresh parsley. Prepare for compliments when you slice into the chicken and reveal the molten cheese center!

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Ingredients

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 ounce ProsciuttoView ingredient guideLike ingredientDislike ingredient

2 slice Swiss CheeseView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

4 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F and lightly oil a baking sheet. Finely chop the parsley. Halve, peel and mince the shallot. Trim the green beans if needed. Quarter the lemon.
2. Melt 1 tablespoon of butter in a medium pan over medium-high heat. Add the panko and toast, stirring, until golden and fragrant, about 2-3 minutes. Transfer to a shallow dish and stir in the garlic powder, half the parsley and a pinch of salt and pepper. Wipe out the pan.
3. Pat the chicken dry and season with salt and pepper. Place between two large pieces of plastic wrap and pound to 1/4-inch thickness. Remove the top plastic. Arrange prosciutto and Swiss cheese on the bottom half of each cutlet. Starting at the bottom, tightly roll up the chicken, removing the plastic wrap as you go.
4. Brush the stuffed chicken all over (including ends) with half the sour cream. Press each roll into the panko mixture to coat. Place seam-side down on the prepared baking sheet. Roast on the top rack until browned and cooked through, 18-20 minutes (internal temperature should reach 165°F).
5. Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add half the shallot and cook until softened, 2-3 minutes. Stir in the rice, half the chicken stock concentrates and 3/4 cup water. Bring to a boil, then reduce heat to low, cover and cook until rice is tender, 15-18 minutes. Keep covered off heat.
6. While the rice cooks, heat a drizzle of oil in a large pan over medium-high heat. Add the green beans, season with salt and pepper and cook until browned and tender, 5-7 minutes. Remove from heat, stir in the almonds and 1 tablespoon butter until melted. Cover to keep warm.
7. Heat a drizzle of oil in the pan used for panko over medium heat. Add the remaining shallot and a pinch of salt; cook until softened, 3-5 minutes. Stir in 1/4 cup water and the remaining stock concentrates. Cook until liquid reduces by half, 2-3 minutes. Remove from heat and stir in the Dijon mustard, half the garlic herb butter and the remaining sour cream until smooth.
8. Fluff the rice with a fork and stir in the remaining garlic herb butter and parsley. Season with salt and pepper if desired. Slice the chicken crosswise. Divide the chicken, green beans and rice among plates. Spoon the sauce over the chicken and squeeze lemon juice over the green beans. Serve with remaining lemon wedges.

Recipe Tips

FAQ

Can I use a different cheese instead of Swiss?

Yes, you can substitute with Gruyère, provolone or mozzarella for a different flavor.

How do I prevent the chicken from unrolling during baking?

Place the rolls seam-side down on the baking sheet and make sure they are tightly rolled. You can also secure them with toothpicks if needed, but remember to remove before serving.

Can I prepare this dish ahead of time?

You can assemble the chicken rolls and bread them up to a day in advance. Refrigerate them uncovered on a baking sheet, then bake as directed when ready.