Butterfly the chicken breasts by cutting them horizontally almost all the way through.
Flatten each breast between sheets of cling film to a thickness of 1cm using a mallet.
Place two chunks of cheese and one slice of folded ham onto one side of each chicken breast.
Fold the chicken over the filling and press down lightly to seal.
Dredge the chicken in seasoned flour, then dip in beaten egg, and finally roll in panko breadcrumbs.
Heat 125g of butter in a large pan and fry the chicken for 5 minutes per side until golden.
Boil the French beans in salted water for 4 minutes until tender, then drain.
Sauté flaked almonds in the remaining 25g of butter for a few seconds.
Toss the beans with the almond butter, season, and serve with the chicken.