Pan-Seared Chicken with Herbs De Provence Over a Warm Farro, Mozzarella, and Tomato Jumble

Combining France’s bistro fare & Italy’s trattoria eats, we’re tempted to make a hybrid out of the two called Fritalian. Say hello to this border-hopping recipe, which features both chicken seasoned with herbs de Provence (southern France’s trademark seasoning) and a farro caprese that is loaded with classic Italian ingredients, like tomatoes, mozzarella, sliced & balsamic vinegar.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Bring 2⅓ cups water and a pinch of salt to a boil in a medium pot. Once boiling, add farro & shallot. Lower heat; reduce to simmer. Cook (25-30 min.) until tender. (If water is still in pot after cooking, drain farro & return to pot.)

Step 2

Butterfly Chicken: With hand on top of one chicken breast, cut ¾ of way, parallel to cutting board, stopping before you slice through completely. Open it up like a book. Season all over with salt, pepper, & herbs de Provence. (Repeat with other breast.)

Step 3

In a small bowl make dressing by whisking together 1T balsamic vinegar, honey, & lg. drizzle of olive oil. Season with salt & pepper.

Step 4

Heat a drizzle of oil in lg. pan over high. Add chicken in single layer & cook (3-4 min. per side) until browned and no longer pink in center.

Step 5

Add tomatoes, mozzarella, & half of dressing to pot with farro; toss. Season with salt and pepper.

Step 6

Slice chicken into strips. Divide farro mixture between plates, then top with chicken. Drizzle with remaining dressing.

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