Herby Pan-Seared Chicken
with Farro, Tomatoes, and Fresh Mozzarella
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Utensils
Instructions
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.
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.
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.
In a small bowl, whisk together the shallots, balsamic vinegar, honey, and a large drizzle of oil (to taste). Season with salt and pepper.
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.
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!
