Prosciutto-Wrapped Chicken & Smoked Gouda

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the freekeh. Cook, uncovered, 24 to 26 minutes, or until tender. Drain thoroughly.

Meanwhile, wash and dry the fresh produce. Halve the tomatoes. Peel and thinly slice the shallot. In a large bowl, combine the halved tomatoes, sliced shallot, currants, vinegar, and 1 tablespoon of olive oil; season with salt and pepper.  Set aside to marinate, stirring occasionally, at least 10 minutes. Grate the cheese on the large side of a box grater. Small dice the zucchini. Roughly chop the pickled peppers. Cut off and discard the stems of the shishito peppers; cut into 1/2-inch pieces. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the pesto and crème fraîche. Pick the mint leaves off the stems.

Pat the chicken dry with paper towels. Transfer to a cutting board. To create a “pocket,” cut a 2-inch slit lengthwise through one side of each chicken breast, keeping the opposite side intact. Stuff each pocket with the grated cheese. Lay 1/4 of the prosciutto on a work surface, overlapping each slice by 1/2 inch. Place one piece of stuffed chicken on top of the prosciutto. Fold the outsides of the prosciutto into the center of the chicken, pressing gently to seal. Repeat with the remaining prosciutto and stuffed chicken.

Place the flour on a large plate. Evenly coat the wrapped chicken in the flour (carefully tapping off any excess). In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the coated chicken, sealed side down. Cook 7 to 8 minutes per side, or until browned and the chicken is cooked through.* Transfer to a clean cutting board. Wipe out the pan.

*An instant-read thermometer should register 165°F.

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the shishito pepper pieces; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the vegetables are browned and softened. Transfer to the pot of cooked freekeh. Add the marinated tomatoes (including any liquid) and chopped pickled peppers. Stir to combine. Taste, then season with salt and pepper if desired.

Halve the cooked chicken lengthwise. Serve the halved chicken with the finished freekeh and creamy pesto. Garnish the freekeh with the mint leaves (tearing just before adding). Enjoy!