Herby Pan-Seared Chicken

🥘 Ingredients

• balsamic vinegar
  2 tbsp
• chicken breast
  24 oz
• farro
  1 c
• fresh mozzarella
  8 oz
• herbes de Provence
  2 tbsp
• honey
  2 unit
• olive oil (to taste)
  2 tbsp
• roma tomato
  2 unit
• salt
  1 unit
• shallot (mince to get 1/4 cup)
  1 unit
• water
  2 c

🍳 Cookware

• medium pot
• large pan

1. 1

   Cook the farro: Place farro in a medium pot with water and a large pinch of salt . Bring to a boil, then reduce to a simmer. Cook ⏱️ 20 minutes to ⏱️ 25 minutes , until tender. Drain and return to the pot.

   farro: 1 c, water: 2 c, salt: 1 unit
2. 

   2

   Wash and dry all produce. Meanwhile, core, seed, and dice roma tomato . Halve, peel, and mince shallot . Cut fresh mozzarella into small cubes.

   roma tomato: 2 unit, shallot: 1 unit (mince to get 1/4 cup), fresh mozzarella: 8 oz
3. 

   3

   Place your hand on top of one chicken breast , and slice into the middle of the meat, parallel to the cutting board. Stop before cutting all the way through. Open the chicken up like a book. Repeat with the other chicken breast. Season on all sides with herbes de Provence , salt, and pepper.

   chicken breast: 24 oz, herbes de Provence: 2 tbsp
4. 

   4

   In a small bowl, whisk together the shallots, balsamic vinegar , honey , and a large drizzle of olive oil . Season with salt and pepper.

   balsamic vinegar: 2 tbsp, honey: 2 unit, olive oil: 2 tbsp (to taste)
5. 

   5

   Heat a drizzle of oil in a large pan over high heat. Add the chicken. Cook ⏱️ 3 minutes to ⏱️ 4 minutes per side, until golden brown and cooked through. Remove from the pan and set aside.
6. 6

   Toss the salad: Toss the tomatoes, fresh mozzarella, and half the vinaigrette into the farro. Season with salt and pepper. Thinly slice the herby pan-seared chicken, and serve on a bed of farro salad. Drizzle the remaining vinaigrette over the top and enjoy!