• Preheat oven to 400°F. Line sheet pan with parchment paper or aluminum foil.
• Pat 4 chicken cutlets dry with paper towels and season liberally with cracked black pepper.
• Wrap each breast with 2 thin slices of prosciutto or bacon.
• In a large 12” skillet, heat 1 tablespoon olive oil over medium-high heat. Add chicken to skillet and cook until prosciutto begins to brown, about 2 minutes per side. Transfer to a lined sheet tray and top each breast with sliced fontina cheese.
• Bake until chicken is cooked (165°F) about 12 minutes. Finish by increasing the heat to BROIL and let the melted cheese get brown and bubbly for 1 minute.
• Meanwhile, heat 1 tablespoon olive oil in the same skillet you seared the chicken in. Add 1 lb. green beans (about 4 cups) and cook until tender and bright green, about 4-5 minutes. Add 2 thinly sliced shallots and season with a big pinch of salt and pepper and continue cooking for another 2 minutes until shallots are soft.
• Serve chicken with green beans and shallots.

OPTIONAL EXTRAS

• Finish cooked green beans by tossing with the zest and juice from ½ lemon and topping with ½ cup finely chopped almonds.

SERVING SUGGESTIONS

• Serve with a rice pilaf or cooked pasta or crusty bread.

SWAP SUGGESTIONS

• Protein: Swap thinly sliced chicken breasts for chicken thighs or turkey cutlets.
• Prosciutto: Swap prosciutto for bacon.
• Fontina Cheese: Swap fontina for mozzarella cheese.
• Green Beans:  Swap green beans for asparagus.
• Shallots: Swap shallots for ½ red onion thinly sliced.

WEEKEND PREP/MAKE AHEAD

• Trim green beans and thinly slice shallots and store in an airtight container for up to 3 days in the refrigerator.