Herby Pan-Seared Chicken
with Farro Caprese Salad
We’ve created a new fusion cuisine: French + Italian = Fritalian! Jokes aside, we were shocked by how much we loved the combination of Herbs de Provence and Caprese salad. We think you’ll love it too!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Chicken Breasts
170 g
Farro
(Contains Wheat)
2 unit
Tomato
100 g
Bocconcini Cheese
(Contains Milk)
1 tsp
Herbes de Provence
(Contains Sulphites)
10 g
Basil
2 tbsp
Balsamic Vinegar
(Contains Sulphites)
1 tbsp
Honey
1 unit
Shallot
1.5 tsp
Dijon Mustard
(Contains Mustard, Sulphites)
Not included in your delivery
Oil*
Nutrition Values
Utensils
Instructions
Cook the farro: Wash and dry all produce. Pick the basil leaves from the stems. In a medium pot, combine the farro and basil stems with enough salted water to cover. Bring to a boil, then reduce the heat to medium. Cover and cook until tender, 18-20 min. (Drain when the farro is tender.
Prep: Meanwhile, cut the tomatoes into 1/2-inch cubes. Finely chop 2 tbsp shallot (double for 4 people). Cut the bocconcini into 1/2-inch cubes.
Cook the chicken: Season the chicken with herbes de Provence, salt and pepper. Heat a large pan over medium heat. Add a drizzle of oil, then the chicken. Cook until bottom of the chicken is golden-brown, 3 min. Reduce the heat to medium-low.
Finish the chicken: Flip the chicken over. Cover and cook until the chicken is golden and cooked through, 6-7 min. (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.)
Make the salad: Meanwhile, in a medium bowl, whisk together the shallot, vinegar, honey, mustard and a drizzle of oil. Season with salt and pepper. Stir in the farro, tomatoes and bocconcini.
Finish and serve: Thinly slice the chicken. Divide the farro salad between plates and top with the chicken. Tear over the basil leaves. Drizzle over any remaining dressing and enjoy!
BBQ TIP: Instead of pan-frying, grill chicken on medium heat, 6 to 8 min per side, until cooked to temperature above.
