Donal's Real Time Recipes: Cheats Chicken Cordon Bleu

Method

1. Peel the potatoes and roughly chop into inch-sized pieces. Get them into a pot of salted water and bring to the boil, cooking until tender.
2. Top and tail the green beans and leave aside.
3. Whilst the potatoes cook, prepare the filling by adding the Philadelphia cream cheese and grated cheddar to a bowl, mix well with salt and pepper.
4. Butterfly the chicken breasts by putting each one on a chopping board and with the flat of your hand on top, use a sharp knife to slice into the thick side of the breast - be careful not to cut all the way through. Open out the breasts and season well on both sides.
5. Divide the cheese mixture between the chicken breasts then fold the chicken to encase the filling. Wrap each stuffed breast in 2 slices of prosciutto.
6. Add 25g of butter into a frying pan and add a drizzle of olive oil. When hot, add the chicken breasts and cook over a medium heat for 6 - 7 minutes on each side, until the chicken is cooked through and the prosciutto is crispy. Remove the chicken from the pan and keep warm, reserving all the lovely pan juices.
7. Drain the potatoes and allow to steam for a few minutes whilst you put 75g butter and the cream into a saucepan and place over a medium heat. When the butter has melted, rice the potatoes into the pot and stir to combine. Season well with salt and pepper and keep warm.
8. Place the pan that you cooked the chicken in back onto the heat and when hot add the remaining 25g butter and allow to melt. Continue cooking until the butter begins to brown and turn nutty and golden. Add the dijon mustard, green beans and the white wine. Add a lid and cook for 3 - 4 minutes until the beans are tender.
9. Remove the lid and add the juice of ½ a lemon and stir everything together. Remove the pan from the heat, roughly chop the flat leaf parsley and stir that through then serve the chicken breasts, mash and green beans drizzled with the brown butter pan sauce.