Rolled chicken breasts with chorizo stuffing and pan-steamed green beans

Cut the dry chorizo into thin strips, then matchsticks, then a fine dice, using a sawing motion.

Very finely dice one shallot.

Put chorizo and shallot into a cold pan, heat on medium and stir occasionally while the fat renders out and cooks the shallot.

Butterfly each chicken breast: cut into the thickest part to halve its height, stop before cutting through, and open it like a book.

Cover with plastic and pound flat, focusing on the thick parts, without tearing.

Add a roughly equal volume of breadcrumbs and toast them a little in the pan.

Deglaze with white wine, scraping up the brown bits, until the crumbs are just barely moldable but still crumbly; take off the heat.

Stir in lemon zest and fresh dill; taste and add a little salt.

Cut about five lengths of butcher's twine per roll.

Spread stuffing on the cut side of each breast, leaving a strip uncovered at one end, and roll up with the more tattered side inside.

Tie each roll with twine using a surgeon's knot locked with an overhand knot; snip the excess.

Salt the rolls all over. Heat the pan over medium or medium-low with olive oil, lay in the chicken and let each surface sear firm before turning, colouring all sides gently.

Add butter, melt it and roll the chicken around in it.

Cover with a lid or foil and let steam until done, checking and rolling frequently; pull at no more than 155F (68C), about 15 minutes after they went in; carryover raises them about 10F while resting.

Rest the chicken. Dump any burned stuffing bits, and the butter if burned, keeping the fond.

Add the green beans to the pan and let them fry a little in the dry heat.

Deglaze with the rest of the white wine, scraping the pan, cover and turn heat to high; steam about five minutes, adding water whenever the liquid runs low so it does not burn.

Taste for doneness; season with salt and pepper.

Snip and peel off the strings.

Off the heat, stir a little fresh butter into the beans to thicken the pan sauce.

Slice the rolls into pinwheels with a freshly sharpened knife, fan them on the plate, add the beans and a lemon wedge.