Butterflied and stuffed to the brim with sundried tomato pesto and juicy olives. Spinach and farro get dressed in an elegant basil dressing!
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
2 unit
Chicken Breasts
¼ cup
Sun-Dried Tomato Pesto (Sulphites, Milk)
(Contains Milk, Sulphites)
30 g
Mixed Olives
(Contains Sulphites)
113 g
Baby Spinach
½ cup
Farro
(Contains Wheat)
7 g
Basil
1 tbsp
White Wine Vinegar
(Contains Sulphites)
113 g
Baby Tomatoes
2.5 tbsp
Oil*
¼ tsp
Salt and Pepper*
¼ tsp
Sugar*
Before starting, preheat the oven to 425°F.Wash and dry all produce. Add farro, 1/4 tsp salt, and 3 cups water (dbl both for 4 ppl) to a medium pot. Cover, then bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cook, uncovered, until farro is tender, 16-18 min. When farro is done, drain and set aside.
While farro cooks, thinly slice basil. Halve tomatoes. Drain, then roughly chop olives. Stir together olives and half the sun-dried tomato pesto in a small bowl.
Pat chicken dry with paper towels. Carefully slice into the centre of each chicken breast, parallel to cutting board, leaving 1-inch intact on the other end. Open up chicken breast like a book. Season both sides with salt and pepper. Divide olive pesto mixture filling between each chicken breast, then fold closed.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry, until golden-brown, 2-3 min per side. Transfer chicken to a baking sheet. Bake in the middle of the oven, until chicken is cooked through, 12-14 min.**
While chicken bakes, whisk together vinegar, remaining pesto, 2 tbsp oil and 1/4 tsp sugar (dbl for 4 ppl) in a large bowl. Season with salt and pepper.
Add spinach, tomatoes, basil and farro to the large bowl with dressing. Stir to combine. Divide farro salad and stuffed chicken between plates.