Herbs de Provence Chicken

🥘 Ingredients

• Herbes de Provence
  2 tbsp
• balsamic vinegar (divided)
  2 tbsp
• chicken breasts
  24 oz
• farro
  1 c
• fresh mozzarella
  8 oz
• grape tomatoes
  8 oz
• honey
  1 oz
• olive oil (divided)
  2 tbsp
• pepper
• salt
• shallot
  1

🍳 Cookware

• medium pot
• small bowl
• large pan

1. 

   1

   In a medium pot , bring 2⅓ cups water and a pinch of salt to a boil. Halve, peel, and mince shallot . Once boiling, add farro and shallot to pot. Lower heat and reduce to a simmer. Cook until tender, ⏱️ 25-30 minutes . TIP: If there is still water in pot after cooking, drain farro and return to pot.

   salt, shallot: 1, farro: 1 c
2. 

   2

   Wash and dry all produce. Halve grape tomatoes lengthwise. Cut fresh mozzarella into ½-inch cubes. TIP: We'll be prepping the chicken next. If you'd like to cook it on the grill, now's a good time to fire it up.

   grape tomatoes: 8 oz, fresh mozzarella: 8 oz
3. 

   3

   With your hand on top of one chicken breasts , cut ¾ of the way through center, parallel to cutting board, stopping before you slice through completely. Open it up like a book. Season all over with salt , pepper , and Herbes de Provence . Repeat with remaining chicken breast.

   chicken breasts: 24 oz, salt, pepper, Herbes de Provence: 2 tbsp
4. 

   4

   In a small bowl , whisk together balsamic vinegar 1 TBSP balsamic vinegar (we sent more), honey , and a large drizzle of olive oil . Season with salt and pepper .

   balsamic vinegar: 2 tbsp (divided), honey: 1 oz, olive oil: 2 tbsp (divided), salt, pepper
5. 

   5

   Heat a drizzle of olive oil in a large pan over high heat. Add chicken in a single layer. Cook until browned and no longer pink in center, ⏱️ 3-4 minutes per side. TIP: If grilling, grill chicken over direct heat until lightly charred and no longer pink in center, ⏱️ 3-4 minutes per side.
6. 

   6

   Add tomatoes, mozzarella, and half the dressing to pot with farro and toss to combine. Season with salt and pepper. Slice chicken into strips. Divide farro mixture between plates, then top with chicken. Drizzle with remaining dressing and serve.