Prosciutto-Wrapped Chicken & Smoked Gouda with Creamy Pesto & Vegetable Freekeh
Premium

Prosciutto-Wrapped Chicken & Smoked Gouda

with Creamy Pesto & Vegetable Freekeh

50 MIN
+$4.50/serving 4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

WHY WE LOVE THIS DISH
The rich, smoky flavors of our chicken are perfectly balanced by a dollop of herbaceous basil pesto and the fresh mint garnish on our side of veggie-packed freekeh.

TECHNIQUE TO HIGHLIGHT
Cutting a 2-inch-long slit through each chicken breast creates a sturdy “pocket” to stuff with shredded gouda, which deliciously melts inside the prosciutto-wrapped chicken as it cooks.
CLICK FOR RECIPE CARD

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    860 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Prosciutto-Wrapped Chicken & Smoked Gouda with Creamy Pesto & Vegetable Freekeh
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 6 oz Prosciutto
  • 1 cup Cracked Freekeh
  • 6 oz Shishito Peppers
  • 2 Zucchini
  • 1 bunch Mint
  • 4 oz Smoked Gouda Cheese
  • ½ cup All-Purpose Flour
  • 1 Shallot
  • 2 Tbsps Red Wine Vinegar
  • 2 Tbsps Dried Currants
  • 2 oz Pickled Goathorn Peppers
  • 4 Tbsps Crème Fraîche
  • ⅓ cup Basil Pesto
  • ½ lb Grape Tomatoes
time-saving
tips & techniques
Cook the freekeh
1 Cook the freekeh

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.

Prepare the ingredients & marinate the tomatoes
2 Prepare the ingredients & marinate the tomatoes

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.

Stuff & wrap the chicken
3 Stuff & wrap the chicken

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.

Coat & cook the chicken
4 Coat & cook the 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.

Cook the vegetables & finish the freekeh
5 Cook the vegetables & finish the freekeh

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 chicken & serve your dish
6 Halve the chicken & serve your dish

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!

Tips from Home Chefs

Cook the freekeh
1 Cook the freekeh

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.

2 Prepare the ingredients & marinate the tomatoes

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.

Prepare the ingredients & marinate the tomatoes
Stuff & wrap the chicken
3 Stuff & wrap the chicken

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.

4 Coat & cook the 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.

Coat & cook the chicken
Cook the vegetables & finish the freekeh
5 Cook the vegetables & finish the freekeh

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.

6 Halve the chicken & serve your dish

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!

Halve the chicken & serve your dish
Browse Steps
1 of 6