Herbs de Provence Chicken
over a Warm Farro, Mozzarella, and Tomato Jumble
Between France’s bistro fare and Italy’s trattoria eats, it’s hard to say which country has the supreme cuisine. In fact, we love both so much that we’re tempted to make a hybrid out of the two and call it Fritalian. So say hello to our border-hopping recipe, which features both chicken seasoned with herbs de Provence (southern France’s trademark seasoning) and a farro caprese that is loaded with classic Italian ingredients, like tomatoes, mozzarella, and balsamic vinegar.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
1 unit
Shallot
½ cup
Farro
(ContainsWheat)4 ounce
Grape Tomatoes
4 ounce
Fresh Mozzarella
(ContainsMilk)12 ounce
Chicken Breasts
1 tablespoon
Herbes de Provence
1 tablespoon
Balsamic Vinegar
½ ounce
Honey
Not included in your delivery
1 tablespoon
Olive Oil
Kosher Salt
Pepper
Bring 2⅓ cups water and a pinch of salt to a boil in a medium pot. Halve, peel, and mince shallot. Once water is boiling, add farro and shallot to pot. Lower heat and reduce to a simmer. Cook until tender, 25-30 minutes. TIP: If there is still water in pot after cooking, drain farro and return to pot.
Wash and dry all produce. Halve tomatoes lengthwise. Cut mozzarella into ½-inch cubes. TIP: We'll be prepping the chicken next. If you'd like to cook it on the grill, now's a good time to fire it up.
With your hand on top of one chicken breast, cut ¾ of the way through center, parallel to cutting board, stopping before you slice through completely. Open it up like a book. Season all over with salt, pepper, and herbs de Provence. Repeat with remaining chicken breast.
In a small bowl, whisk together 1 TBSP balsamic vinegar (we sent more), honey, and a large drizzle of olive oil. Season with salt and pepper.
Heat a drizzle of olive oil in a large pan over high heat. Add chicken in a single layer. Cook until browned and no longer pink in center, 3-4 minutes per side. TIP: If grilling, grill chicken over direct heat until lightly charred and no longer pink in center, 3-4 minutes per side.
Add tomatoes, mozzarella, and half the dressing to pot with farro and toss to combine. Season with salt and pepper. Slice chicken into strips. Divide farro mixture between plates, then top with chicken. Drizzle with remaining dressing and serve.