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
¾ cup
Farro
(Contains Wheat)
260 unit
Tomato
100 g
Bocconcini Cheese
(Contains Milk)
1 tbsp
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
Wash and dry all produce.* Pick off the basil leaves from the stems. In a medium pot, add the farro and basil stems. Cover with 2 inches of water and bring to a boil over medium-high heat. Cook, uncovered, until tender, 14-16 min. (Drain the farro when cooked and discard the basil stems.)
Meanwhile, cut the tomatoes into 1/2-inch cubes. Cut the bocconcini into 1/2-inch cubes. Finely chop 2 tbsp shallot (double for 4 ppl).
Sprinkle the chicken on both sides with Herbes de Provence. Season with salt and pepper. Heat a large pan over medium heat. Add a drizzle of oil, then the chicken. Cook until the bottom of the chicken is golden-brown, 3 min. Flip the chicken over and reduce the heat to medium-low.
Cover and cook until the chicken is golden and cooked through, 6-7 min. (TIP: Cook to a minimum internal temperature of 175°F.**)
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 drained farro, tomatoes and bocconcini.
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 from the bowl.
