Pan-Seared Chicken with Herbs De Provence

Name: Pan-Seared Chicken with Herbs De Provence Over a Warm Farro, Mozzarella, and Tomato Jumble
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Chicken Breasts; ½ cup Farro; 4 ounce Grape Tomatoes; 1 tablespoon Herbes de Provence; 2 tablespoon Balsamic Vinegar; ½ ounce Honey; 1 unit Shallot; 4 ounce Fresh Mozzarella; 2 teaspoon Olive Oil; 1 teaspoon Vegetable Oil; unit Salt; unit Pepper

Over a Warm Farro, Mozzarella, and Tomato Jumble

Recipe Development TeamPublished on February 09, 2017

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(12K customers rated)

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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.

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)

4 ounce

Grape Tomatoes

1 tablespoon

Herbes de Provence

2 tablespoon

Balsamic Vinegar

½ ounce

Honey

1 unit

Shallot

4 ounce

Fresh Mozzarella

(Contains: Milk)

Not included in your delivery

2 teaspoon

Olive Oil

1 teaspoon

Vegetable Oil

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Energy (kJ)2469 kJ

Calories590 kcal

Fat23 g

Saturated Fat10 g

Carbohydrate38 g

Sugar10 g

Dietary Fiber4 g

Protein57 g

Cholesterol140 mg

Sodium390 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

Halve, peel, and mince shallot. Bring 2⅓ cups water and a pinch of salt to a boil in a medium pot. Once boiling, add farro and shallot. 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 small cubes.

With your hand on top of one chicken breast, cut ¾ of the way, 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 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.

Add tomatoes, mozzarella, and half the dressing to pot with farro and toss. Season with salt and pepper. Slice chicken into strips. Divide farro mixture between plates, then top with chicken. Drizzle with remaining dressing.