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
¾ tasse(s)
Farro
(Contient Blé)
260 pièce(s)
Tomato
100 g
Bocconcinis
(Contient Lait)
1 cs
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
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.