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!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
340 g
Poitrines de poulet
170 g
Farro
(Contient Blé)
2 pièce(s)
Tomato
100 g
Bocconcinis
(Contient Lait)
1 cc
Herbes de Provence
(Contient Sulfites)
10 g
Basilic
2 cs
Vinaigre balsamique
(Contient Sulfites)
1 cs
Miel
1 pièce(s)
Échalote
1.5 cc
Moutarde de Dijon
(Contient Moutarde, Sulfites)
Pas inclus dans votre livraison
Huile*
Informations nutritionnelles
Ustensiles
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.