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Herby Pan-Seared Chicken

Herby Pan-Seared Chicken

Herby Pan-Seared Chicken

with Farro, Tomatoes, and Fresh Mozzarella

Recipe Development TeamPublished on September 02, 2016

4.2

(6.6K customers rated)

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What do you get when you combine herbes de Provence with mozzarella and tomato? A French and Italian fusion… Fritalian! In all seriousness, we were shocked by how much we loved this flavor combination for lunch or dinner and have a feeling you will, too.

Allergens:

Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

12 ounce

Chicken Breasts

½ cup

Farro

(Contains: Wheat)

1 unit

Roma Tomato

1 tablespoon

Herbes de Provence

2 tablespoon

Balsamic Vinegar

1 unit

Honey

1 unit

Shallot

4 ounce

Fresh Mozzarella

(Contains: Milk)

Not included in your delivery

1 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Energy (kJ)2510.4 kJ

Calories600 kcal

Fat29 g

Saturated Fat11 g

Carbohydrate33 g

Sugar14 g

Dietary Fiber4 g

Protein54 g

Cholesterol145 mg

Sodium349 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pot

•Small Bowl

•Large Pan

Instructions

1

Cook the farro: Place the farro in a medium pot with 2 cups water and a large pinch of salt. Bring to a boil, then reduce to a simmer. Cook 20-25 minutes, until tender. Drain and return to the pot.

Prep

2

Wash and dry all produce. Meanwhile, core, seed, and dice the tomato. Halve, peel, and mince 1/4 cup shallots. Cut the mozzarella into small cubes.

Butterfly the chicken

3

Place your hand on top of one chicken breast, and slice into the middle of the meat (parallel to the cutting board). Stop before cutting all the way through. Open the chicken up like a book. Repeat with the other chicken breast. Season on all sides with herbes de Provence, salt, and pepper.

Make the vinaigrette

4

In a small bowl, whisk together the shallots, balsamic vinegar, honey, and a large drizzle of oil (to taste). Season with salt and pepper.

Cook the chicken

5

Heat a drizzle of oil in a large pan over high heat. Add the chicken. Cook 3-4 minutes per side, until golden brown and cooked through. Remove from the pan and set aside.

6

Toss the salad: Toss the tomatoes, fresh mozzarella, and half the vinaigrette into the farro. Season with salt and pepper. Thinly slice the herby pan-seared chicken, and serve on a bed of farro salad. Drizzle the remaining vinaigrette over the top and enjoy!

Meal right image

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