Herbs de Provence Chicken

🥘 Ingredients

• balsamic vinegar
  2 tbsp
• black pepper
  1 tsp
• chicken breasts
  2 unit
• farro
  1 c
• fresh mozzarella
  1 c
• grape tomatoes
  1 c
• herbes de provence
  1 tbsp
• honey
  1 tsp
• olive oil
  2 tbsp
• salt
  1 tsp
• shallot
  1 unit
• water
  2⅓ cup

🍳 Cookware

• medium pot
• small bowl
• large pan

1. 

   1

   shallot farro grape tomatoes fresh mozzarella chicken breasts herbes de provence balsamic vinegar honey olive oil salt black pepper water

   shallot: 1 unit, farro: 1 c, grape tomatoes: 1 c, fresh mozzarella: 1 c, chicken breasts: 2 unit, herbes de provence: 1 tbsp, balsamic vinegar: 2 tbsp, honey: 1 tsp, olive oil: 2 tbsp, salt: 1 tsp, black pepper: 1 tsp, water: 2⅓ cup
2. 

   2

   Bring water and a pinch of salt to a boil in a medium pot . Halve, peel, and mince shallot. Once water is boiling, add farro and shallot to pot. Lower heat and reduce to a simmer. Cook until tender ⏱️ 25 minutes . If there is still water in pot after cooking, drain farro and return to pot.
3. 

   3

   Wash and dry all produce. Halve grape tomatoes lengthwise. Cut fresh mozzarella into ½-inch cubes. If you'd like to cook the chicken on the grill, now's a good time to fire it up.
4. 

   4

   With your hand on top of one chicken breast, 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.
5. 

   5

   In a small bowl , whisk together balsamic vinegar, honey, and a large drizzle of olive oil. Season with salt and pepper.
6. 

   6

   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 minutes per side. If grilling, grill chicken over direct heat until lightly charred and no longer pink in center ⏱️ 3 minutes per side.
7. 7

   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.