Prosciutto-Stuffed Chicken with Rice and Green Beans
For the chicken: Rinse the chicken breasts, pat dry, and slice horizontally to butterfly. If necessary, flatten slightly.
For the rice: Peel garlic and thinly slice garlic. Heat 1 tablespoon of the oil in a skillet. Add the garlic and cook until golden brown. Add the rice, chese and basil, and season with salt and pepper to taste. Cook until warmed through.
For the chicken: Fill the chicken with the prosciutto. Roll the chicken around the prosciutto and fasten with kitchen twine. Season with salt and pepper to taste. Heat the remaining oil in a skillet. Add the chicken and sear until golden on all sides. Place in a baking dish and cook in a 140°C (approximately 285°F) oven, about 20 minutes. Alternatively, braise the chicken with liquid if desired.
For the green beans: Rinse and trim the beans. Cook in a pot of boiling salted water until al dente, about 3-4 minutes. Drain and rinse with cold water to cool. Heat the butter in a skillet. Add the drained beans and savory, and cook until warmed through. Season with salt to taste.
For serving: Remove the kitchen twine from the chicken and cut into slices. Divide the slices, rice and beans between plates.