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Ingredients:

| 4 Chicken Breasts

| Prosciutto (4 oz Package)

| Goat cheese - Plain or Herb (4 oz Package)

| Fresh Basil Leaves (Handful or about 10)

| 2-3 Twists or 1/8 Tsp Fresh Cracked Pepper 

| Pinch of Kosher Salt*

| Pinch of Dried Basil*

| Pinch of Red Pepper Flakes*

*Pinch of these seasonings for the inside of the breast and the outside

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Green Beans Ingredients:

| 1 lb Long green beans

| 4 Tbsp Almonds Whole (Roasted Plain)

| 1-2 Tsp Lemon Zest

| 2 Tbsp Olive Oil

| 1/2 Tbsp Unsalted Butter

| 1-2 Shallots

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TIP: Prep Chicken & Prep Green Beans before you starting cooking anything so all the prepping is done. I recommend starting the green beans after you put the chicken on the grill. 

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Chicken Method:

1. Chop fresh basil and set aside

2. Coat outside of chicken breast with olive oil

3. Cut into the thick side of chicken breast to create a pocket on the inside

4. Sprinkle seasonings (salt, pepper, red pepper flakes and dried basil) inside the pocket

5. Spread about 1/2 to 1 oz goat cheese (depending on preference & how large your breast is) inside the pocket and top with basil (Putting too much goat cheese inside can cause it to leak out once cooking, so moderation is key - I love cheese, so holding back on this part is hard for me!)

6. Season outside of chicken breast with the same seasonings (salt, pepper, red pepper flakes, and dried basil)

7. Wrap each breast with 1-2 pieces of prosciutto so that it covers the entire center area of the breast

8. Using a large skillet or outdoor grill - Cook each side on high heat each side for 3 minutes and then lower to mid heat and cook for about 6 minutes until cooked through (or when thermometer reads 160-165 degrees)

9. Or, roast in the oven for 25 minutes at 350 degree.

 

This dish is truly delicious prepared either in the skillet, outdoor grill or oven, but my preference is the outdoor grill!

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Green Beans Method:

1. Rinse green beans either long or chopped in half - with ends on or chopped off

2. Dice shallots

3. Zest lemon

4. Chop almonds into small chunks (the taste is preferable to chopping whole roasted almonds versus the thinly sliced that you can buy as they are crunchier)

5. In small skillet, melt butter and add chopped almonds. Saute until browned and crunchy. Set aside

6. Heat 1 tbsp of olive oil in large skillet or wok on mid-heat and add shallots. Saute until browned and then turn up to high heat and add green beans. Add more oil if necessary. Cook them on high heat for 4-5 minutes and char the sides of the beans lightly. Cook the beans so they maintain a crunch and are not soft.

7. Toss wth toasted almonds and lemon zest. Serve!

 

*Healthier Option: ​Instead of toasting the chopped roasted almonds in butter, just add them to the beans at the end and toss!

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